Fuqiang powder is very fine, with high gluten content and few impurities. Select high-quality wheat, and the finished product has fine powder, white powder and good elasticity and ductility; The bread is sweet and mellow. The average protein content of Fuqiang wheat flour is 13.5%, while the protein content of ordinary high-gluten flour is generally above 1 1.5%. Fuqiang wheat flour has high protein content and more wheat quality, so it has strong gluten and is often used to make bread, noodles and so on.

Before 1949, China flour was divided into 1, No.2, No.3 and No.4 flour, most of which was No.2 flour, which was sold all over the country under various trademarks. In the early 1950s, the original brand was gradually abolished and changed into first-,second-and third-grade powders, which were named Fuqiang brand, Jianshe brand and Production brand respectively, and the quality was equivalent to the original No.2, No.3 and No.4 powders respectively, hence the name Fuqiang powder.