High gluten flour is made by adding a high level of protein or additives such as gluten to the flour. It can be explained in terms of both the list of ingredients and the steps involved in making it as follows:

1. List of ingredients:

- Wheat: Wheat is the main ingredient in high-gluten flour. Cleaning and humidifying is an important step in the processing of wheat, and a certain amount of water needs to be added to improve the processability of wheat.

- Gluten Powder/Gluten Extract/Gluten Flour: These additives increase the protein content of the flour, thus enhancing the gluten content of the flour.

2. Preparation steps:

- Cleaning and humidification: The wheat is cleaned and a certain amount of water is added to improve the processability of the wheat.

- Milling: cleaned wheat is ground into powder to remove bran and impurities.

- Sieving: The powder is divided into different particle sizes by means of different sieving equipment and the coarser germ and bran are separated.

- Processing: The coarser germ separated is processed to remove the protein and starch from the germ to get germ flour with higher protein content.

- Mixing: mixing the germ flour with other low protein flours to get high gluten flour with appropriate protein content.

- Packaging: Packaging, storing and selling the high gluten flour.

It is important to note that the production process for gluten flour may vary depending on the manufacturer and type of product. In addition, other ingredients and additives may be added to different types of high-gluten flours to meet different processing needs and taste requirements.