What is the difference between wheat core flour and snowflake powder when buying flour? What kin

Their main raw materials are different wheat core flour is ground from the endosperm of the central part of wheat, snow powder is processed from the essence of wheat, the color of wheat core flour is naturally bright, the pasta made of yellow and white is very good-looking, and the color of pollen is darker; Wheat core flour can be used to make high-end pastry foods, such as cakes or pastries, and snowflake powder can be used to make ordinary frozen dumpling bread or puffed food and noodles.

The quality of the flour is different, the production method is different, the material is different, the degree of gluten is different, and the process is different. Wheat core flour can be used to make some desserts, snowflake powder can be used to make dumplings, and can be used to make some pasta.

The taste is different, the production method is different, the food is different, the sales are different; Wheat core flour is suitable for steaming steamed buns and steamed buns, and snowflake powder is suitable for making dumplings and noodles.

1. The production process is different

Wheat core flour: also known as wheat flour, it is wheat flour ground from the endosperm in the center of wheat.

Flour: is a 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 characteristics of the two are different

Wheat core powder: high processing precision, strong gluten, no additives, natural yellow color, good ductility and operability, fine powder, good edible quality, smooth and translucent surface, delicate structure, smooth taste, not refreshing and sticky teeth.

Flour: darker in color, more lively and smooth in itself, and not easy to grab into a ball; More suitable for bread, and some pastries, such as Danish pastries. It is mostly used in muffins and creamy hollow pastries in Western pastries.

3. The two are used differently

Wheat core flour: suitable for the production of high-end pastries such as hotels and hotels. It is suitable for making family noodles such as noodles, dumplings, wontons and other noodles. The product is crystal clear, rich in taste, rich in wheat aroma, rich in nutrition, not rotten after long-term cooking, and not mixed with soup.

Flour: It is generally used to make steamed buns, buns, dumpling wrappers, etc., but if you use ordinary flour to make pasta, you need to add some baking powder, eggs or old noodles to make the taste and effect better.

Generally speaking, flour is a kind of flour made of wheat, is one of the common food raw materials, the main components of flour are starch, protein, fat, etc., according to the amount of protein content can be divided into high-gluten flour, all-purpose flour, low-gluten flour and gluten-free flour, flour is the staple food in most parts of northern China.

The difference between wheat core flour and ordinary flour is that the production process is different, the characteristics are different, and the uses are different.

1. The production process is different.

Wheat core flour, also known as wheat flour, is wheat flour made by grinding the endosperm in the center of wheat. Flour is a powdery substance made from wheat milling. 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 characteristics are different.

Wheat core flour has high processing precision, strong gluten, no additives, natural yellow and bright complexion, good extensibility and operability, delicate powder, good edible quality, smooth and translucent surface of the finished product, delicate structure, smooth taste, refreshing and non-sticky teeth.

Flour is darker in color, more active and smooth, and is not easy to form a clump by hand, which is more suitable for making bread and some puff pastry, such as Danish pastry. It is mostly used in pancakes and cream hollow cakes.

3. Different uses.

Wheat core flour is suitable for high-end pastry production in hotels, guesthouses, etc. It is suitable for making family pasta such as noodles, dumplings, wontons and other pasta. The products are crystal smooth and smooth, the taste is strong, the wheat fragrance is rich, the nutrition is rich, it is not rotten after cooking for a long time, and it is not mixed with soup.

Flour is generally used for steamed buns, buns, dumpling wrappers, etc. However, if you use ordinary flour to make pasta, you need to add some baking powder, eggs or old noodles to make a better taste and effect.

Rice and noodles can be said to be the most representative staple food ingredients, whether it is fragrant rice, or a variety of fancy noodles, dumplings, steamed buns, buns, etc., are frequent guests on the dining table of ordinary people. Regarding the staple food, there is also a distinction between the north and the south, most of the southern part of our country uses rice as the staple food, and in the north, people's staple food is mostly a variety of flour products.

Flour is one of the most important ingredients in making all kinds of pastries, and northerners usually have flour at home, which is very convenient to eat and use. Although flour is not uncommon, many friends do not necessarily know about the small knowledge of choosing flour, such asWhat is the difference between "wheat core flour" and ordinary flour? Did you know?

Wheat core flour, also known as wheat core flour, in the production process, the raw material selected is the central part of the wheat grain, that is, the wheat core. Because the wheat core only accounts for about 6%-10% of each grain of wheat, the flour yield is very low, and it is more precious. The raw material used for ordinary flour is ordinary wheat, which is made directly from wheat milling.

The raw material used for wheat core flour is the center of wheat, so the outside is more delicate and clean, the surface is smoother, and the overall structure is more fine. Compared with wheat core flour, ordinary flour is not so white and delicate in appearance, and the surface is slightly rough, which does not look as good as wheat core flour.

The precision of wheat core flour is high, and it can be said that it is the flour with the highest precision, so the pastry made with it has a firm and smooth taste, a strong wheat flavor, and looks more appetizing, easy to chew and does not stick to the teeth. Pastries made from ordinary flour are not as strong as those made of wheat core flour, and the aroma is not so strong.

The pastry made of wheat core flour is beautiful and delicious, so it is often used to make high-end pastry in star-rated hotels and restaurants. There are many classifications of ordinary flour, according to different gluten, there are high gluten, medium gluten and low gluten, different gluten flour is suitable for making different pastries, often used in home-cooked pastry making.

The fourth difference between wheat core flour and ordinary flour is that it is used in different uses, the former is commonly used in high-end pastry production in hotels and restaurants, and the latter is often used in home-cooked pastry making.

From the above, it can be seen that the difference between wheat core flour and ordinary flour is mainly reflected in four aspects, namely different raw materials, different appearances, different tastes, and different uses.

Wheat core flour, also known as wheat flour, is a wheat flour made from the endosperm of the central part of wheat, with different protein content, wheat core flour belongs to high-gluten flour, and most of the ordinary flour is all-purpose flour, with different colors, and the color of wheat core flour is relatively white.

Answer 1, the protein content is different Wheat core flour belongs to high-gluten flour, high-gluten flour refers to flour with an average protein content of about about one, usually the protein content is called high-gluten flour above; Most of the regular flour is all-purpose flour, and the protein content of all-purpose flour is up to 11%.

2. The difference in color can be seen from the subtle difference in color, the color of wheat core powder is relatively white; The color of ordinary flour tends to be milky white.

3. The powder quality is different The powder quality of wheat core flour is relatively delicate; Whereas, the flour of plain flour has a semi-loose texture.

3. The powder quality is different The powder quality of wheat core flour is relatively delicate; Whereas, the flour of plain flour has a semi-loose texture.

Wheat core flour is the essence of extracting wheat core, Zhongyu's flour and dried noodles are extracted from 20% wheat core essence, delicate, strong taste, rich in nutrition.

In fact, it is also a kind of flour, but compared with other flours, its toughness and precision are higher, and it is more suitable for making some cakes.

The differences between the two types of flour are: different characteristics, different colors, different uses, etc. The characteristics are different:

Wheat core flour has high processing precision, strong gluten, good extensibility and operability, delicate powder, good edible quality, smooth and translucent surface of the finished product, delicate structure and smooth taste. Different uses: wheat core powder is suitable for hotels, guesthouses and other high-end pastry production, the products are crystal smooth, the taste is strong, the wheat fragrance is rich, the nutrition is rich, it is not rotten after cooking for a long time, and it is not mixed with soup.

Flour is generally used for steamed buns, buns, dumpling wrappers, etc.