How many brands of flour are there, and what are the top 10 flour brands?

Yes: Wudeli. Xiangxue.

Ancient ships. Developed. King of Anhui.

Golden statue. Lida. Hemisphere.

Lisheng. Hengtian! (Flour is a powder made from wheat mills.)

According to the protein content of flour, it can be divided into high-gluten flour, low-gluten flour and gluten-free flour. Flour (wheat flour) is a staple food in much of northern China. There are many varieties of foods made from flour, with a wide variety of flavors. ）

Arowana, Xiangxue, Su San0, Jinsha River, Golden Statue, Wudeli, Hetao, Lisheng, Developed, Hemisphere.

Extended information] 1. Flour is a kind of powder made from wheat. According to the protein content of flour, it can be divided into high-gluten flour, all-purpose flour, low-gluten flour and gluten-free flour.

2. The "flour" we often say refers to wheat flour, that is, the flour milled from wheat, and names such as "high-gluten wheat flour" refer to what we usually call flour. According to its performance and use, wheat flour is divided into special flour (such as bread flour, dumpling flour, biscuit flour, etc.), general flour (such as standard flour, Fuqiang flour), and nutritionally fortified flour (such as calcium-increasing flour, iron-rich flour, "7+1" nutritionally fortified flour, etc.); According to the precision, it is divided into special first-class flour, special second-class flour, standard flour, ordinary flour, etc.; According to the strength of gluten, it is divided into high-gluten flour, medium-gluten flour and low-gluten flour.

3. When choosing flour, the information we need to get is the classification of different products such as high-gluten flour, medium-gluten flour and low-gluten flour, or the grade of flour purity, as well as the content of minerals, crude protein, etc. Many people mistakenly think that "high-gluten flour = high-precision flour" when buying flour, but in fact, the meaning of "high-precision" is simply high-grade refining.

Fourth, it only indicates the processing technology of wheat, and cannot explain the gluten of flour, so the "high-grade refined" may be high-gluten flour, or low-gluten flour, may be special flour, or may be second-class flour. From this point of view, the term "high precision" is actually unscientific, at least not the industry standard term, so it is recommended that when purchasing flour, you should pay attention to its protein content, that is, gluten, rather than "high-grade refined".

5. High gluten powder: the color is darker, it is more active and smooth, and it is not easy to form a clump by hand; It is more suitable for bread and some puff pastry, such as Danish pastry. It is mostly used in muffins (mille-feuille) and cream hollow cakes (puffs).

In terms of cakes, it is limited to high-ingredient fruit cakes.

6. Medium gluten powder: milky white in color, between high and low powder, semi-loose physique; Generally, Chinese dim sum is used, such as steamed buns, steamed buns, noodles, etc. (Note:.)

Generally, flour that is commercially available without special instructions can be used as all-purpose flour. And this kind of flour packaging is generally marked on it, suitable for making buns, dumplings, steamed buns, noodles).

There are many brands of flour, such as Wudeli, Guchuan, Hetao, Jinxiang, Meimei, etc. Flour can generally be divided into three types: high-gluten flour, all-purpose flour and low-gluten flour, usually the protein content is high-gluten flour, about 10% is all-purpose flour, and the spring rotten fiber is low-gluten flour.

It is necessary to choose flour according to different foods, high-gluten flour is suitable for chewy, elastic foods such as bread and toast, and more representative imitation brands such as golden bread flour. If you want to make steamed buns, buns, pancakes, dumplings, these are all-purpose flour, the more commonly used brands are Hetao, Guchuan, Wudeli and so on. Low-gluten flour is used to make cakes and biscuits, and there are many people who use low-gluten flour in Hail.