This flour is a kind of food made by grinding wheat into powder, which can be used to make bread, cakes, cakes, steamed buns, steamed buns and other foods. Generally, it can be divided into three types: high-gluten flour, medium-gluten flour and low-gluten flour. Usually, high-gluten flour with a protein content of 13.5% is suitable for making chewy and elastic foods such as bread and toast. Golden Elephant brand bread flour and Queen's soft-wind toast flour are all good high-gluten flour on the market.

Protein content 1 1% is medium-gluten flour, which is mainly used to make Chinese pastry such as steamed buns, steamed buns and fried dough sticks. Flour companies such as Hetao, Guchuan and Wudeli, which mainly process wheat and wheat, are mostly medium-gluten flour.

Protein content below 9.5% is low-gluten flour. Generally used to make cakes, biscuits and other western pastry. For example, Meimei brand low-gluten flour and Huagu flour are excellent representatives of low-gluten flour.