The same is flour, 8607 and 1355 are very different, if you understand and buy again, you will not suffer!

People in most parts of China like to eat noodles. Especially for northerners, pasta is indispensable for three meals a day.

Steamed buns, noodles, wontons, steamed buns, etc. are all made with flour as the basic ingredient.

If you go to the supermarket to buy flour, you will see a dazzling array of all kinds of flour piled up like a hill.

Just from the name, there are dumpling flour, noodle flour, steamed bread flour and the like. From the numbering, there are 1355 flour, 8607 flour and so on.

So what kind of flour should I buy?

Next, I will tell you about flour in detail, so that you can understand it, and you will not suffer.

In fact, the flour is not that complicated at all. It is packaged by the merchants, and they just want to sell more goods.

There are basically three types of flour: low-gluten, medium-gluten, and high-gluten. There are very few low-gluten flour now, and ordinary flour sold on the market today is generally all-purpose flour.

The high-gluten flour is better, generally used to make dumplings, ramen, noodles and so on.

These delicacies have higher requirements on flour and need a strong taste.

a different meaning

There is usually a label on the flour packaging. 1355 flour, the full name is GB/T1355, indicating that this is all-purpose flour!

The full name of 8607 flour is GB/T8607, indicating that this is high-gluten flour.

2 Nutritional value

Medium-gluten and high-gluten flours are also different from a nutritional point of view.

Generally, the protein content of all-purpose flour is about 9%. The protein content of high-gluten flour is more than 10%, and the nutrition is higher.

3 different colors

The color of medium-gluten flour is mostly milky white and the shape is relatively loose, while the color of high-gluten flour is darker and brighter, and the pasta made is brighter and more translucent.

All in all, what flour you need to buy depends on what you use it for.

If you use it for steaming steamed buns, rolling noodles, cooking porridge, etc., you can use all-purpose flour.

If you are making dumplings, steaming buns, or making ramen noodles, high-gluten flour is also better.

Whole-wheat flour is still in fashion now, but it doesn't remove the husk. It's a bit like whole grains, and it's healthier for the body.

No matter what kind of flour it is, I think the first thing to do is to try to buy a big brand, the taste, taste and quality are guaranteed, and it will taste better.

Dear reader, what flour do you buy?