Medium gluten flour is ordinary flour, with milky white color, between high and low flour, and semi-loose constitution. The protein content of medium gluten flour is about 1 1%, which is suitable for making Chinese pastry, such as noodles, steamed bread and jiaozi. Generally available flour without special instructions can be regarded as medium gluten flour.

Difference between medium gluten flour and high gluten flour

1, color difference: the color of medium gluten flour is milky white; High gluten flour is dark and pure white.

2, different materials: medium gluten flour is between high and low flour, and its constitution is semi-loose; High gluten flour itself is active and smooth, and it is not easy to form a ball by hand.

3, the use is different: medium gluten flour is generally used in Chinese snacks; High-gluten flour is more suitable for making bread and some pastry, and it is only used in high-content fruit cakes in cake.