How to successfully open a noodle restaurant

I don't know what the landlord wants to ask about the landlord's question. The types of noodles or other questions, asking others is not as good as Baidu or GOOGLE. The amount of knowledge gained is far greater than others' answers.

how to open a specialty store. The landlord should consider it from the perspective of consumers. How to make it better. Can Baidu or GOOGLE, can search out a bunch of how to make something delicious. If you want to sell a good thing, it depends on whether you can buy it. If you can buy it yourself, others will buy it. Always do your best and make it more perfect, and consumers will buy it. There are many delicious things in Wenzhou. Those small shops that are not on the table are always full of guests. The attraction of these small shops is nothing but delicious. It is also a dish, and it is more important to make it delicious than anything else. What consumers buy is food, not anything else.

Flour generally refers to wheat flour, which is divided into special flour (such as bread flour, jiaozi flour, biscuit flour, etc.), general flour (such as standard flour and rich flour) and nutritionally fortified flour (such as calcium-enriched flour, iron-enriched flour, and "7+1" nutritionally fortified flour, etc.) according to its performance and use.

according to the precision, it can be divided into: special first-class flour, special second-class flour, standard flour, ordinary flour, etc.

Flour is classified according to the content of protein

1. High gluten flour, also known as strong gluten flour, has high protein and gluten content. Protein content is 12%-15%, and wet gluten value is above 35%. The best high-gluten flour is spring wheat flour produced in Canada. High-gluten flour is suitable for bread, pastry and puff pastry.

2. Low-gluten flour Low-gluten flour, also known as weak-gluten flour, has low protein and gluten content. Protein content is 7%-9%, and wet gluten value is below 25%. Weak flour from Britain, France and Germany all belong to this category. Low-gluten flour is suitable for making cakes, sweet cakes and biscuits.

3. Medium gluten flour is a kind of flour between high gluten flour and low gluten flour. Protein content is 9%-11%, and wet gluten value is 25%-35%. Common flour such as winter wheat flour produced in the United States and Australia and standard flour in China belong to this kind of flour. Medium gluten flour is used to make heavy fruit cakes and meat pies.