Flour

FLOUR

Flour provide the base and structure to cakes.

Most mass-produced and highly-refined flour can be used for most baking purposes.

Special organic flour can be used too. These add texture to your cakes and desserts.

Plain flour

Plain flour is also called all-purpose flour. Plain flour can be used for dessert and cake-making purposes.

Self-raising flour

Apart from light flour, self-raising flour is the most commonly used flour in cake recipes. If you are using this flour, there is no need to add baking soda or baking powder.

Self-raising flour has the same texture and consistency as light regular flour. It can also be used to make pancakes, muffins and cupcakes.

Soft flour

Soft flour is also called sponge flour. It is light and airy has it has less gluten. It is used making light cakes especially elaborate wedding cakes that require fancy fondant icing. This flour can also be used for making biscuits and cookies as it has less gluten.

Strong Flour

Strong Flour is used for mainly bread-making purposes and is made from hard wheat and has more protein than plain flour.

Rye Flour

This darker colour flour is used to make sturdy breads and loafs that are dense and fuller flavour.

To make a lighter loaf, you may choose to mix rye flour with strong wheat flour for lighter loaf.