With this wheat flour’s quality suitable for cake, jam roll, chiffon cake, from this ingredient is the lowest protein and ASH, this flour will be softest and most white. So, when it is made, it will be soft. Finally, the flour is melted when it’d swallowed.

With this wheat flour’s quality suitable for bun, Suphan Chinese pear (Sali Suphan), mochi, high grade Chinese pastry and high quality cookie (soft), from this ingredient, protein and ASH is rather low. So, baked bread will be soft, light and, white and smooth because this flour will be light and powdered, noticed from tonguing bun, then bun will be easily split because of no protein.

With this wheat flour’s quality suitable for bread from this ingredient, protein is highest because bread needs the high protein. If the protein is high, bread is also high and not subside after resting, but if using low protein flour for bread, it will not rise, or may subside quickly.

With this wheat flour’s quality suitable for bread from this ingredient, protein is highest because bread needs the high protein. If the protein is high, bread is also high and not subside after resting, but if using low protein flour for bread, it will not rise, or may subside quickly.

With this wheat flour’s quality suitable for raw Chinese egg noodles and wonton, from this ingredient, protein is rather high because the noodles want sticky and stretch, so this flour matches with noodles the most. Normally, bread flour can make the noodles, but not popular because of high cost. Also, using bread flour for noodles, it is not proper. Although it is better sticky, the color of noodles becomes dark because of high protein.

With this wheat flour’s quality suitable for pie, southern flat bread, deep-fried dough sticks and many categories, so it is called “All-purpose flour.” From this ingredient, protein is high rather than lower grade all-propose wheat flour, thus it rises better and stickier than lower one after baking and frying.

With this wheat flour’s quality suitable for egg bread, banana cake, Chinese pastry and other fried, this ingredient has medium protein that is rather proper to many categories and this flour is rather light. So, it suits with light bread, but it has some parts because of medium protein.

With this wheat flour’s quality suitable for biscuit, ice-cream cone, breadsticks and other fried, this ingredient has low protein. So, it appropriate with crispy bread.