Wheat flour is rich in protein, carbohydrate and vitamin

Product introduction:

It is the best raw material for making high-grade steamed bread, pastries, noodles and other foods in high-grade hotels, because of its white and delicate powder, low ash and moderate protein content.

(1) Super-high gluten powder: (moisture 14%, crude protein 13.5%): usually used for gluten, fried sticks.
(2) High gluten flour: (moisture 14%, crude protein 11.5%): The average protein content of high gluten flour is 13.5%, while the protein content of high gluten flour is usually higher than that of high gluten flour.
More than 11.5% can be called high-gluten flour. It has high protein content and more gluten, so it has strong gluten, and is mostly used for making bread, noodles and so on.
(3) Flour powder: (14% moisture, 10.5% crude protein): usually used for steamed bread, steamed buns, noodles, Chinese pastries and so on.
(4) Medium gluten powder: (moisture 13.8%, crude protein 8.5%): usually used for Chinese pasta, Chinese snacks, Western snacks and so on.
(5) Low gluten flour: (moisture 13.8%, crude protein 8.5%): usually used for cakes, biscuits, pastries, etc.