Classification of flour
Classification of flour
According to the precision, it is divided into: special first-class flour, special second-class flour, standard flour, ordinary flour, etc.
Flour is classified by protein content
1.High-gluten flour
High-gluten flour, also known as strong-gluten flour, has high protein and gluten content. The protein content is 12%-15%, and the wet gluten value is above 35%. The best high-gluten flour is spring wheat flour from Canada. High-gluten flour is suitable for making bread, pastry, puff pastry, etc.
2.Low-gluten flour
Low-gluten flour, also known as weak-gluten flour, has low protein and gluten content. The protein content is 7%-9%, and the wet gluten value is below 25%. Weak flour from Britain, France and Germany fall into this category. Low-gluten flour is suitable for making cakes, sweet pastries, biscuits, etc.
3. All-purpose flour
All-purpose flour is a type of flour between high-gluten flour and low-gluten flour. The protein content is 9%-11%, and the wet gluten value is 25%-35%. Common flours, such as winter wheat flour produced in the United States and Australia, and standard flours in my country, belong to this type of flour. All-purpose flour is used to make heavy fruit cakes, meat pies, etc.
