strong flour

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8 source translations are retained for this English entry.

• Chinese Cantonese: 高筋麵粉 /高筋面粉 (gou1 gan1 min6 fan2) — wheat flour with a high gluten content, which produces bread with high rising, and long lasting properties
• Chinese Mandarin: 高筋麵粉 /高筋面粉 (gāojīn miànfěn) — wheat flour with a high gluten content, which produces bread with high rising, and long lasting properties
• Finnish: hiivaleipäjauho — wheat flour with a high gluten content, which produces bread with high rising, and long lasting properties
• Greek: σκληρό αλεύρι (skliró alévri) — wheat flour with a high gluten content, which produces bread with high rising, and long lasting properties
• Hungarian: rétesliszt — wheat flour with a high gluten content, which produces bread with high rising, and long lasting properties
• Japanese: 強力粉 (kyōrikiko) — wheat flour with a high gluten content, which produces bread with high rising, and long lasting properties
• Spanish: harina de fuerza — wheat flour with a high gluten content, which produces bread with high rising, and long lasting properties
• Swedish: vetemjöl special — wheat flour with a high gluten content, which produces bread with high rising, and long lasting properties