Origin : Japan

Weight : 1kg

Low-gluten wheat flour (or low-gluten flour) is suitable for making soft, delicate, and crispy pastries and fried foods due to its low protein content and weak gluten content. Its main uses include cakes (such as chiffon and sponge cakes), cookies, pancakes, egg tart crusts, tempura, okonomiyaki, crepes, and some Chinese-style pastry crusts, such as mung bean cakes or pineapple puff pastry.

Main Uses Classification:

Baking (Desserts):

Cakes (sponge cake, chiffon cake)

Cookies (small cookies, shortbread)

Pancakes

Egg tart crusts

Pie crusts

Fried Food Coating (Crispy Texture):

Tempura

Fried chicken and shrimp coating (provides a crispy outer layer)

Japanese/Chinese Pastries:

Okonomiyaki

Crêpes

Wheel cakes (Imagawa-style) crust

Mung bean cake, pineapple puff pastry crust

Others: Can be mixed with all-purpose flour to adjust gluten content.