Low-gluten flour is generally better than low-gluten flour, but shortbread is a snack in China, and medium-gluten flour is generally used.

(1) Extra-high gluten flour: (moisture 14%, crude protein 13.5% or more): it is usually used to make gluten and fried dough sticks.

(2) High-gluten flour: (moisture content 14%, crude protein 1 1.5% or more): The average protein content of high-gluten flour 13.5%, while the average protein content is in.

1 1.5% or more can be called high-gluten flour. Because of its high protein content and rich gluten, gluten is also very strong, and it is often used to make bread, noodles and so on.

(3) Powder core powder: (moisture 14%, crude protein 10.5% or more): it is usually used to make steamed bread, steamed buns, noodles, Chinese snacks, etc.

(4) Medium gluten flour: (moisture 13.8%, crude protein above 8.5%): usually used to make Chinese pasta, Chinese dim sum, western dim sum, etc.

Medium gluten flour: commonly used in steamed buns, steamed bread, jiaozi and pancakes. The flour that is not specially marked in the general recipe is this.

(5) Low-gluten flour: (moisture 13.8%, crude protein below 8.5%): usually used in cakes, biscuits, cakes and snacks.

Low-gluten flour: used to make all kinds of cakes, biscuits and cakes.