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.
The EDIPI is a ten-digit number located in the barcode on the back of the card and in the integrated circuit chip embedded in the card itself. The first 9 digits are assigned unique numbers with the 10th digit being a check digit for the identifier. The EDIPI can be used as a unique person identifier.