No, it is a food additive and high gluten flour mixed to make.

1, bread flour is a kind of flour, made from hard wheat, bread flour has a high gluten content, good quality, toughness, elasticity, blowing bubble volume. Bread flour sold on the market are made from a mixture of toasted bread and baked high gluten flour, which will contain some coloring and foaming agent.

2, high-gluten flour can make bread, but the bread flour is not equal to high-gluten flour, the so-called bread flour is to improve the performance of the flour bread to add malt, vitamins and gluten to the flour to increase the protein content, so that it can be easier to make bread. As a result, flour with a protein content as high as 14-15% has emerged, making it possible to make larger breads.

Low gluten flour: also known as thin force flour, cake flour, protein content of 6.5-9.5%, can be used in accordance with the mass ratio of four parts of gluten flour plus a corn starch mixed with a mixture of suitable for making cakes, cookies, tarts, and other loose, crunchy, no toughness of the snacks.

Medium gluten flour: domestic called special flour or refined flour, the most common flour, protein content of 9.5-11.5%, used to make steamed bread, buns, pancakes, noodles, twist and most Chinese snacks.

High-gluten flour: used to make bread, dumplings, pizzas, puffs, doughnuts, lasagna, and other snacks that need to rely on strong elasticity and extensibility to wrap the bubbles, oil layer in order to form a loose structure.

Reference source: Baidu Encyclopedia, high gluten flour