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 Autonomous System Number (ASN)? A public AS has a globally unique number, an AS Number, associated with it. This number is used both in the exchange of exterior routing information (between neighboring Autonomous Systems) and as an identifier of the AS itself. There are two types of AS Numbers: Public AS Numbers.