Flour | Protein | Ash |
Straight flour | 13-15% | 0.4-0.45% |
Patent flour | 11-13% | 0.35-0.55% |
Clear flour | 17% | 0.7-0.8% |
High-gluten flour | 14% | 0.5% |
Cake flour | 8% | 0.3% |
Pastry flour | 9% | 0.4-0.45% |
All-purpose flour | 11-11.5% | 0.39-4.4% |
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