Other Types Of Flour

Flour can be classified in many ways, among which, it can be divided into high-gluten flour, medium-gluten flour, and low-gluten flour according to the level of protein content.

High-gluten flour:

The powder is coarser and looser, the color is darker, and the protein content is higher (usually 11.5%-13%). This kind of flour produces strong gluten after absorbing moisture, so it can be used to make bread, yeast products, etc.

All-purpose flour:

As the name suggests, it is between low-gluten flour and high-gluten flour, and it can also be called all-purpose flour. It is semi-loose, creamy white in color, balanced in gluten and viscosity, and has a protein content of 9%-11.5%.

Generally used to make Chinese dim sum, such as steamed buns, steamed buns, sesame balls, etc.

Low-gluten flour:

The powder is finer, the color of the flour is whiter, and the protein content is low at 6.5%-8.5%. It is not easy to produce gluten. It is suitable for making cakes, biscuits, muffins, tarts and other products that need fluffy and crispy.

In addition to the above categories, in France, flour can also be roughly divided into the following categories according to the ash content:

White flour

T45, T55, T65

Whole wheat flour

T80, T110, T150

Black (nuked) wheat flour

T85, T130, T170

＊The smaller the number after T, the lower the ash content, the higher the fineness of the flour and the whiter the color; on the contrary, the higher the ash content, the darker the color of the flour and the more mineral content.

Starting from whole wheat flour, the bran content gradually increases due to the production process, and the number after the T is also larger.