Snow pollen belongs to the category of high gluten flour because of its high protein and moisture content. The appearance color of snow pollen is white, but different from ordinary flour, the particles of snow pollen are larger and look like snowflakes on the ground.

Snow pollen has good viscosity, white pink, fine powder, high protein content and good gluten. Generally, it is used to make pasta such as Lamian Noodles and Longxu Noodles, but it is more used to make bait, which is also often used in some industrial manufacturing.

Flour difference

1, low-gluten flour

Low gluten flour refers to flour with water content 13.8% and crude protein content less than 9.5%. Flour is white in color and low in gluten content, so it is easy to shape by hand. This kind of flour is more suitable for making soft cakes, such as cakes, biscuits, rolls and other snack foods.

2. Medium gluten flour (multipurpose flour)

Medium gluten flour is the most commonly used flour, also known as ordinary flour. The content of protein in flour is generally around 1 1%, the color of flour is milky white, the gluten of flour is between high and low flour, and its composition is semi-loose. The gluten characteristics of medium gluten flour are more suitable for making Chinese cakes, such as noodles, steamed buns, steamed bread, jiaozi and so on.

3. High gluten flour

Flour with protein content above 1 1.5% belongs to high-gluten flour, which is dark in color, active and smooth, delicate and easy to shape. Because of its high content of protein and strong gluten, flour is usually used to make elastic and chewy foods such as noodles and bread, and to bake western-style cakes. The food is exquisite and gluten-free.