Extra-high gluten flour has a protein content of 14% or more; high-gluten flour has a protein content of about 12.5-13.5%; medium-gluten flour has a protein content of 9.5-12.0%; and low-gluten flour has a protein content of 8.5% or less.

According to the level of protein content in flour, flour is divided into four categories: extra-high-gluten flour, high-gluten flour, medium-gluten flour, and low-gluten flour. It should be noted that we can not choose the flour according to the protein content in the flour to choose, but according to the purpose to choose.

Characteristics and uses:

Extra-high-gluten flour: the highest protein content in the flour of a kind of flour, its protein content is more than 14%. Because of its strong gluten and high viscosity, extra-high-gluten flour is more suitable for deep-frying doughnuts, making hollow noodles, and making gluten, as well as other pasta and snacks with a strong bite.

High-gluten flour: Its protein content is around 13.5%, and it can be called high-gluten flour if its protein content is more than 11.5%. High gluten flour is more gluten, so we should choose high gluten flour when making bread, after adding butter, you can knead the "glove film". It is also a good choice for bread, pasta, and individual baked goods, such as puff pastry and lasagna, which are chewy and elastic.

Medium gluten flour: we usually the most common and most commonly used type of flour, known as ordinary flour. In our northern people's homes, we eat this kind of ordinary flour all year round. Steamed buns, steamed buns, making hand-rolled noodles and dumplings are all made with medium gluten flour. This flour may not be specifically labeled as gluten flour on the outer bag. When buying, as long as you see the use of written can be used to make steamed buns, buns, noodles, pancakes, dumplings, is the gluten flour.

Low gluten flour: a weaker flour, often used to make cakes. Like the recent hot chiffon cake, ancient morning cake, as well as tiger cake, etc., are required to use low gluten flour to make.