Ingredient Knowledge
Discover the Unique Charm of Cultured Butter! A Comparison with Regular Butter & Your Guide to Choosing the Right One
More Article
2025.03.03Ingredient Knowledge
What Can You Make with Low-Gluten Flour? An In-Depth Analysis of Flour Characteristics, Product Applications, and Selection Principles
Flour is an essential raw material in the baking and food industries, primarily made from wheat through milling and sifting processes. It is widely used in products such as noodles, bread, and pastries. In Taiwan, flour is typically categorized based on its protein content and gluten strength into low-gluten, all-purpose, high-gluten, and whole wheat flour, each suitable for different types of food production. Low-gluten flour, known for its lower gluten content, is ideal for making cakes, cookies, and pastries. Its versatility, especially when blended with other types of flour, makes it a favorite among industry professionals. But what exactly can you make with low-gluten flour? How should you choose and apply it correctly in your products? This article will explore the different types of flour, their characteristics, and uses, and provide basic recipes and selection guidelines for low-gluten flour to help you unlock greater product value.2025.03.28Ingredient Knowledge
What’s the Difference Between French Flour T55 and T65? Explanation of French Flour Classification and Uses
In Taiwan, flour is categorized based on protein content and gluten strength, divided into low, medium, and high-gluten types for various baking applications. However, French flour is classified by "ash content" and labeled with numbers such as T45, T55, and T65. Since France has a unique classification system distinct from Taiwan and Japan, different ash content levels result in specific characteristics and baking applications.2025.03.03Ingredient Knowledge
What Can You Make with Low-Gluten Flour? An In-Depth Analysis of Flour Characteristics, Product Applications, and Selection Principles
Flour is an essential raw material in the baking and food industries, primarily made from wheat through milling and sifting processes. It is widely used in products such as noodles, bread, and pastries. In Taiwan, flour is typically categorized based on its protein content and gluten strength into low-gluten, all-purpose, high-gluten, and whole wheat flour, each suitable for different types of food production. Low-gluten flour, known for its lower gluten content, is ideal for making cakes, cookies, and pastries. Its versatility, especially when blended with other types of flour, makes it a favorite among industry professionals. But what exactly can you make with low-gluten flour? How should you choose and apply it correctly in your products? This article will explore the different types of flour, their characteristics, and uses, and provide basic recipes and selection guidelines for low-gluten flour to help you unlock greater product value.2025.03.28Ingredient Knowledge
What’s the Difference Between French Flour T55 and T65? Explanation of French Flour Classification and Uses
In Taiwan, flour is categorized based on protein content and gluten strength, divided into low, medium, and high-gluten types for various baking applications. However, French flour is classified by "ash content" and labeled with numbers such as T45, T55, and T65. Since France has a unique classification system distinct from Taiwan and Japan, different ash content levels result in specific characteristics and baking applications.2025.04.11Ingredient Knowledge
Delicate Texture and Rich Flavor! A Complete Guide to Japanese Fresh Cream Ingredients, Features, and Storage Principles
Fresh cream, commonly used in cakes, desserts, and ice cream, is primarily produced in countries like Europe and Japan. Each region offers a distinct flavor based on the origin and processing methods. Among them, Japanese fresh cream is particularly favored by professionals for its unique milky aroma and silky texture. This article outlines the characteristics, ingredient types, and storage principles of Japanese fresh cream, helping industry professionals accurately utilize its properties and create diverse product value.2025.03.03Ingredient Knowledge
What Can You Make with Low-Gluten Flour? An In-Depth Analysis of Flour Characteristics, Product Applications, and Selection Principles
Flour is an essential raw material in the baking and food industries, primarily made from wheat through milling and sifting processes. It is widely used in products such as noodles, bread, and pastries. In Taiwan, flour is typically categorized based on its protein content and gluten strength into low-gluten, all-purpose, high-gluten, and whole wheat flour, each suitable for different types of food production. Low-gluten flour, known for its lower gluten content, is ideal for making cakes, cookies, and pastries. Its versatility, especially when blended with other types of flour, makes it a favorite among industry professionals. But what exactly can you make with low-gluten flour? How should you choose and apply it correctly in your products? This article will explore the different types of flour, their characteristics, and uses, and provide basic recipes and selection guidelines for low-gluten flour to help you unlock greater product value.2025.03.28Ingredient Knowledge
What’s the Difference Between French Flour T55 and T65? Explanation of French Flour Classification and Uses
In Taiwan, flour is categorized based on protein content and gluten strength, divided into low, medium, and high-gluten types for various baking applications. However, French flour is classified by "ash content" and labeled with numbers such as T45, T55, and T65. Since France has a unique classification system distinct from Taiwan and Japan, different ash content levels result in specific characteristics and baking applications.2025.04.11Ingredient Knowledge
Delicate Texture and Rich Flavor! A Complete Guide to Japanese Fresh Cream Ingredients, Features, and Storage Principles
Fresh cream, commonly used in cakes, desserts, and ice cream, is primarily produced in countries like Europe and Japan. Each region offers a distinct flavor based on the origin and processing methods. Among them, Japanese fresh cream is particularly favored by professionals for its unique milky aroma and silky texture. This article outlines the characteristics, ingredient types, and storage principles of Japanese fresh cream, helping industry professionals accurately utilize its properties and create diverse product value.