Is China Qingdao Lukang Snow Flour Flour a medium-gluten flour?

It is medium-gluten flour.

The difference between "Snow Flour", also known as medium-gluten flour, and high-gluten flour is as follows:

1. The protein content of high-gluten flour is 10.5-13.5%, while the protein content of medium-gluten flour is 10.5-13.5%. 8.0-10.5%.

2. High-gluten flour has high protein content, strong gluten and good elasticity. All-purpose flour is between high-gluten flour and low-gluten flour and is the most common flour in supermarkets.

3. All-purpose flour is milky white in color, between high and low flour, semi-loose in texture, and relatively balanced in gluten and viscosity. The pastry made from high-gluten flour is soft, fluffy and chewy, but the repeated action of stirring and kneading the flour after adding water is characterized by its chewy texture, good ductility and high elasticity.

4. High-gluten noodles are darker in color, more active and smooth in nature, and will not easily form into balls when grasped by hand. Medium-gluten flour does not have this characteristic.

5. High-gluten noodles are suitable for making: bread, European bread, soft bread, puff pastry (such as Danish pastry), waffles (thousand-feuille), cream hollow cakes (puffs), chewy ones Noodles, delicious steamed buns, etc.