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China has the best three kinds of flour.
The three best flours in China are: high gluten flour, medium gluten flour and low gluten flour.

1, high-gluten flour

It refers to flour with an average protein content of about 13.5%, and usually it can be called high-gluten flour with a protein content above 1 1.5%. High-gluten flour is dark in color, active and smooth in itself, and it is not easy to be agglomerated by hand. It is often used to make bread and noodles with elasticity and chewiness.

2. Medium gluten flour

Refers to ordinary flour, the protein content of which is about 1 1%. This kind of flour is usually marked on the package and is suitable for making steamed buns, jiaozi, steamed bread, noodles, etc.

3. Low gluten flour

Refers to flour with water content 13.8% and coarse protein below 9.5%, which is usually used to make cakes, biscuits, pastries and pastries. Because the low gluten powder has no gluten, the cake made is particularly soft, bulky and flat.

Better flour brands in China:

1, Tianshan flour

Produced by Xinjiang Tianshan flour co., ltd. In Xinjiang, this enterprise ranks among the best in both production and sales volume and economic strength, and is a national key leading enterprise in agricultural industrialization.

2. Hetao flour

It is produced in Bayannaoer area of Hetao Plain, where the terrain is flat, there is little cloud and rain all the year round, the sunshine is sufficient, and the irrigation water source is sufficient, which is very suitable for growing wheat. Hetao flour is white, bright as snow, fine and even, and the pasta is naturally fluffy and full of wheat flavor.

3. Xiangxue flour

Produced in COFCO Shenyang Xiangxue Flour Co., Ltd., there are two series of flour, Xiangxue and Dongda, which are rated as Liaoning brand products. In Northeast China, the market coverage is still quite high, with big brands and guaranteed quality, and many pastry can be made.