The water content of high gluten flour is 14%, the crude protein is 1 1.5%, and the average content of protein is 13.5%, so it is strong, and it is often used to make bread, jiaozi, pizza, puffs, fried dough sticks and Melaleuca cakes.

Uses of low gluten flour, medium gluten flour and high gluten flour:

1. Low-gluten flour: It can be mixed with four parts of medium-gluten flour and one part of corn starch according to the mass ratio, and is suitable for making loose, crisp and inelastic snacks such as cakes, biscuits and egg tarts.

2. Medium gluten flour: It is a mixture of high gluten flour and low gluten flour, and is used to make most Chinese snacks such as steamed bread, steamed stuffed bun, pancake, noodles and twist.

3. High-gluten flour: used to make snacks such as bread, jiaozi, pizza, puffs, deep-fried dough sticks, and thousand-layer cakes, which need to be wrapped in bubbles and oil layers with strong elasticity and ductility to form a loose structure.

Extended data:

The difference between high gluten flour and low gluten flour;

1, very white is low gluten flour, and off-white is high gluten flour.

2. High-gluten flour is used to make bread, while low-gluten flour has low protein content, so it can't be made at all.

3. Low-gluten flour is used to make cakes, because its protein content is low, and there is not too much gluten, and it will not agglomerate when it is made, so low-gluten flour is suitable for making cakes.

4. Make cakes with medium gluten flour or low gluten flour.

Baidu encyclopedia-high gluten meal