The protein consists of ~80% gluten, and the gluten of cake flour is weakest, and bread and high gluten flour the strongest, and the intermediate ones increasingly stronger. Gluten is more of less made up of equal parts of gliadin and glutenin.
The ASI Number. The ASI number is the only true, consistent industry identifier, recognized by all distributors and suppliers alike for more than 50 years. The ASI number brings to the table exclusive benefits that other industry organizations do not provide.
NPIs are a unique, 10-digit, sequentially assigned national identification number that are mandated by HIPAA to be used by health care providers, health plans, and health care clearinghouses in all administrative and financial HIPAA transactions. NPIs are routinely assigned only to medical providers.