High-gluten flour (14% water, crude protein 11.5% or more): The protein content of high-gluten flour is 13.5% on average, and it is usually called high-gluten flour if the protein content is 11.5% or more.

High protein content, gluten is also more, so the gluten is also strong, used to make bread, dumplings, pizza, puffs, doughnuts, lasagna and other need to rely on the strong elasticity and ductility to wrap the air bubbles, the oil layer in order to form a loose structure of the snacks.