Ordinary flour, rich powder, standard powder difference:
1. First of all, the roughness is different: ordinary powder is relatively rough, rich powder to fine some, standard powder between the two.
2. The degree of gluten is different: ordinary flour gluten content is very little, rich powder content is more high gluten flour, standard flour gluten content between the two.
3. Mineral content is also different: ordinary flour mineral content is very small, rich flour has a high content of minerals, standard flour content in line with national standards prevail.
Extended information:
Extra-high gluten flour: (14% moisture, crude protein 13.5% or more): usually used to make gluten, doughnuts. High gluten flour: (moisture 14%, crude protein 11.5% or more): the protein content of high gluten flour is 13.5% on average, and usually the protein content is 11.5% or more can be called high gluten flour. High protein content, gluten is also more, so the gluten is also strong, mostly used to make bread, noodles and so on.
Flour: (14% water, crude protein 10.5% or more): usually used to make steamed bread, buns, noodles, Chinese snacks. Medium gluten flour: (13.8% moisture, crude protein 8.5% or more): usually used to make Chinese pasta, Chinese snacks, Western-style snacks and so on. Low gluten flour: (moisture 13.8%, crude protein 8.5% or less): usually used for cakes, biscuits, small cakes and snacks.
This standard is a mandatory standard, this standard is GB 1355-1986 "wheat flour", GB/T 8607-1988 "high-gluten wheat flour", GB/T 8608-1988 "low-gluten wheat flour", "special wheat flour," LS/T3201 to 3208-3208-"Wheat flour". T3201～3208-1993 are revised and merged.
The main technical differences between this standard and GB 1355-1986 are as follows: the structure of this standard, writing rules and normative technical elements in accordance with GB/T 1.1-2000 "standardization guidelines Part 1: the structure of the standard and the preparation of the rules" and GB/T 1.2 -2002 "standardization work guidelines Part 2: standardize the content of the technical elements of normative method of determining" for modification;
According to the processing technology and use of wheat flour, it is classified and graded.
Standard name: national quality standard for wheat flour GB1355
Scope of application: this standard specifies the quality requirements of wheat flour, experimental methods, inspection rules, signs and labels, packaging, transportation and storage. This standard applies to all types of wheat as raw materials processed wheat flour.
Reference: National Quality Standard for Wheat Flour - Baidu Encyclopedia