Sweet and Sour Pork
High Protein Flour = bread flour, the result is very good as it is hard and gives it crunch
Protein %
(protein percent is written on the flour package)
Low Protein Flour
below 8.5%
= cake flour / Low Gluten Flour / Soft-Wheat Flour
= UK, Aust --> Cake and Pastry Flour
= Italy --> 00 Flour (00 Extraction Rate and Low Ash)
Medium Protein Flour
8 - 10.5% (dumplings, steam buns, noodles)
= All Purpose Flour
= UK, Aus --> Plain Flour
High Protein Flour
11.5 - 13.5%
Absorb water rate
60-64%
= bread flour / High Gluten Flour
= UK, Aust --> Strong Flour/Bread Flour/Strong Bread Flour
No protein flour
Gluten-Free Flour