Special One Flour is a medium gluten flour.

Specialty one flour is the most common flour in the national standard, high-gluten flour is generally added to the strong wheat, protein content of 11,5 percent or more can be called high-gluten flour. High-gluten flour refers to flour with an average protein content of 13.5 percent, and is usually called high-gluten flour when the protein content is 11.5 percent or more. High-gluten flour is darker in color, more active and smoother, and less likely to form a ball when grasped by the hand.

Because of its high protein content, high gluten flour is strong, and is often used to make bread and noodles that have a chewy texture and elasticity. It is mostly used in muffins and creamy hollow cakes. In cakes, it is limited to high-ingredient fruit cakes.

Precautions for storing flour

Put the flour in a bag and store it in a cabinet in an airtight place. Flour should be kept in a dry and ventilated environment to avoid pests, remember not to keep it in a humid environment, a clean environment reduces the breeding of pests.

Flour is absorbing ingredients from the air, so it should be kept in an odorless environment. The environment around the flour should be cleaned regularly to keep it clean.