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.
What is an NPI? An NPI is a unique 10-digit identification number used in standard health care transactions. It is issued to health care professionals and covered entities that transmit standard HIPAA electronic transactions (e.g., electronic claims and claim status inquiries).