The protein content of high-gluten flour averages 13.5%, and is typically over 11.5%.Due to its high protein content, it has strong gluten strength, commonly used for making breads with elasticity and chewiness, noodles, etc.In Western pastries, it is often used in puff pastry (pastry layers) and cream puffs.It is only used in fruit cakes with a high fruit component in cake making.
