Wheat is rich in starch, protein, fat, minerals, calcium, iron, thiamine, riboflavin, niacin and vitamin A. From the perspective of protein content, the grains of wheat grown in continental arid climate regions are hard and transparent, with a high protein content of 14%-20%, strong and elastic gluten, suitable for baking bread; The grains contain 8%-10% protein, the grains are soft, and the gluten is poor.

Whole wheat flour is a flour containing superfine bran obtained by grinding, crushing and grading wheat. Whole wheat flour is rich in nutrients and is a natural and healthy nutritious food.

The battered wheat used for brewing soy sauce is also a kind of whole wheat flour.

High-gluten flour refers to flour with a relatively high protein content, and is usually used for baking bread products.

The separation process of protein (protein <17μm) and starch (starch: 30μm to 40μm,) can only be achieved by mechanical grinding.

Using Pengcheng Superfine CSM Classifier Mill to grind and crush wheat, the protein and starch particles in the flour are largely separated. Since starch particles are difficult to grind due to their flexible structure, protein particles need to be more finely ground. Products with different protein and starch content can be obtained through Pengcheng Supermicro VCF superfine classifier or SCF superfine classifier.