Flour grade classification:

(1) special first-class flour (rich and strong flour, fine flour) is equivalent to the former Soviet Union first-class flour, the quality is worse than the foreign special-class flour, China's separate production of special first-class flour out of 60%-70%. It is suitable for the production of high precision bread, steamed bread, noodles, buns and other pasta products. In the production of special first-class flour can also be extracted higher refined flour (ash content of about 0.5%) for the production of high-grade food.

(2) Special second-class flour (on the white flour, specially paid flour) due to the special first-class flour yield is low, the quality of the standard flour and the second, so according to the user's habits, the production of the special second-class flour, this is a more popular affordable flour. The flour yield is 73%-75%, which is a good raw material for making steamed buns, buns, dumplings, noodles and other foods.

(3) standard flour is equivalent to foreign second-class flour. It is in the conditions of food shortage, the requirements of a high rate of flour, and the quality of flour is not high requirements for the production of the general rate of flour up to 82% -85%, basically able to meet the steamed bread, noodles and other types of noodle products production needs.

(4) secondary flour (feed flour) in the production of special flour to extract 10%-20% of the secondary flour, do feed flour, can also be eaten. The extraction of secondary flour is to increase the economic value of wheat flour and reduce the proportion of processing by-products - bran.

Grade standard:

China's implementation of the standard number, the national standard is the minimum standard when shopping, starting with G, usually most of the flour is this national standard grade standard number.

The type of flour is divided into high school and low gluten three types, each with a different implementation of the standard number are: low gluten flour GB/T 8608, medium gluten flour GB/T 1355, high-gluten flour GB/T 8607.

Additionally, it should be noted that China's production of flour involves a series of special wheat flour, the country has also been set up for this purpose specifically for the implementation of the standard number, i.e., LS/T 3201, LS/T 3201, LS/T 3201, LS/T 3201, LS/T 3201, LS/T 3201, LS/T 3201, LS/T 3201.

Distinguishing flour:

High-gluten flour: darker color, more active and smooth itself, not easy to hand grasp the dough; more suitable for bread, and part of the pastry class shortening snacks, such as Danish pastry. In pastry, it is mostly used in muffins (lasagna) and cream hollow cake (puff). In cakes, it is limited to high-ingredient fruit cakes.

Medium gluten flour: milky white in color, between high and low flour, semi-loose in texture; generally used in Chinese dim sum, such as buns, steamed bread, noodles, etc. (Note: Commercially available gluten-free flour is not used in the production of bread. (Note: the general market without special instructions of the flour, can be regarded as gluten flour use. And this kind of flour package will generally be marked on the top, suitable for making buns, dumplings, steamed bread, noodles)

Low gluten flour: white in color, easy to form a ball with the hands; low gluten flour protein content of an average of 8.5%, low protein content, gluten is also less, so gluten is also weak, is more suitable for cakes, muffins, cookies, as well as tart crusts need to be fluffy and crispy texture of the Western-style desserts.

To put it more simply, grab a handful of flour and squeeze it into a ball with your fist, then release it and gently weigh it with your hand. If the ball falls apart quickly, it's a high-gluten flour; if it holds its shape during the process of gently weighing it, it's a low-gluten flour.