Strictly speaking, they are classified based on the gluten value of wheat, and they are all processed from wheat. High-gluten flour needs to be added with high-gluten wheat, which is produced in Australia, the United States, etc. A small amount of Chinese wheat can meet this requirement. Medium-gluten wheat is generally southern wheat, while low-gluten flour is mostly soft wheat.

There is also a small amount of additives such as reinforcing agents to achieve this