We often say "flour" refers to wheat flour, that is, flour ground from wheat, and names like "high gluten wheat flour" refer to what we usually call flour. Wheat flour can be divided into special flour (such as bread flour, jiaozi flour, biscuit flour, etc. ), common flour (such as standard flour and rich flour) and nutritionally fortified flour (such as calcium-rich flour, iron-rich flour and "7+ 1" nutritionally fortified flour, etc. ) according to its performance and use. According to the precision, it can be divided into special first-class powder, special second-class powder, standard powder and ordinary powder. According to the strength of gluten, it is divided into high gluten flour, medium gluten flour and low gluten flour.
When choosing flour, the information we want is the classification of different products such as high gluten flour, medium gluten flour and low gluten flour, or the purity grade of flour, as well as the contents of minerals and crude protein. When buying flour, many people mistakenly think that "high gluten flour = high gluten flour". In fact, the meaning of "high-gluten flour" is simply advanced refining, which only means the processing technology of wheat, but not the gluten of flour. Therefore, "advanced refining" may be high-gluten flour, low-gluten flour, special flour or second-class flour. From this perspective, the term "high precision" is actually unscientific, at least not an industry standard term. Therefore, it is suggested that when purchasing flour, we should pay attention to its protein content, that is, gluten, rather than "advanced refining".