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.
Q: What is the INCI number? A: The INCI number refers to the monograph ID number that is associated with the INCI name. The monograph ID number is a place holder in the data base and is not intended to be included with the INCI name for product labeling.This number is not the same as a CAS number.: What is the INCI number? A: The INCI number refers to the monograph ID number that is associated with the INCI name. The monograph ID number is a place holder in the data base and is not intended to be included with the INCI name for product labeling.