First, let's make clear the classification of flour. Flour can be divided into low gluten flour, medium gluten flour and high gluten flour according to gluten content and gluten quality (flour stability time). Generally, the gluten content of low gluten flour is lower than 24% or even lower; The gluten content of medium gluten flour is between 24% and 30%, and the gluten content of high gluten flour is higher than 30%.

Wheat flour can be blended into high gluten flour by adding gluten. The lower the gluten content of the original wheat-based flour, the higher the amount to be added. Gluten, also known as active gluten flour and wheat gluten protein, is a natural protein extracted from wheat (flour) and is light yellow.

The average protein content of breadflower breadflower strong flour is 13.5%, and usually the protein content is above 1 1.5%. Of course, it will also be used when making egg tarts. Because of its strong gluten, high-gluten flour is often used to make bread and noodles with elasticity and chewiness.