Low-gluten flour is short for low flour, also called cake flour, which is called thin flour in Japanese. Low-gluten flour refers to flour with water content of 13.8% and coarse protein content of less than 9.5%, and is usually used to make cakes, biscuits, cakes and pastries, pastry and so on.

Because the low-gluten flour has no gluten, the cake made is particularly soft, bulky and flat. Low-gluten flour is similar to cake flour and pastry flour in daily life, but in addition to low-gluten flour, cake flour also contains wheat starch and emulsifier. Low-gluten flour refers to flour with water content of 13.8% and coarse protein content of less than 9.5%, which has the functions of nourishing heart, tonifying kidney, removing heat and quenching thirst.

Extended information:

Storage method

1. Well-ventilated flour can breathe, so it is necessary to make the air circulate so that the flour can be used.

2. Humidity Dry flour will change its water content according to the temperature and humidity of the environment. The higher the humidity, the higher the water content of flour and easy to agglomerate. The lower the humidity, the lower the water content of flour. The ideal humidity is about 6%-7%.

3. The temperature of suitable temperature storage will affect the ripening time of flour. The higher the temperature, the faster the ripening. But temperature also shortens the shelf life of flour. The recommended ideal temperature for flour storage is 18℃-24℃.

4. Flour without odor is a material that can absorb and store odor in the air, so there should be no odor in the surrounding environment where flour is stored.

5. It is necessary to leave the wall and the ground in order to have good ventilation, reduce moisture, reduce the pollution of insects and rats and the provisions of laws. Plastic products should be used for stacking boards. If wood products are used, care should be taken to avoid wood thorns and make them polluted.

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