Cake flour and low gluten flour difference is:

One, the difference in the type of

Cake flour is a kind of low-gluten flour, low-gluten flour in addition to cake flour, there is also a kind of called pie flour.

Two, different raw materials

1, low gluten flour is the main raw material is the moisture content of 13.8%, the protein content of 9.5% below the flour.

2, the main ingredient of cake flour is wheat flour.

Three, different uses

1, cake flour is mainly used to make cakes.

2, low gluten flour is suitable for use in many foods.

Additives in Flour:

Enterprises that produce flour will also be based on the different uses of flour. Additives are added accordingly. Dumpling flour will add talcum powder, so that the boiled dumplings smooth, strong and glossy, and will sell better. Steamed bread flour will add yeast, steamed buns more fluffy and fluffy.

But there is no need to worry, these additives in accordance with the prescribed amount to add, there is no harm to the human body.