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.
NPI: 1306092325: National Provider Indentifier (NPI) The 10-position all-numeric identification number assigned by the NPS to uniquely identify a health care provider. The NPI number includes an ISO standard check-digit in the 10th position. There is no intelligence about the health care provider in the number. Entity Type Code: 1