"It is a all-purpose flour. It has salt and baking powder already added." It has the same function as regular flour (eg consistency and texture) but contains properties that help the product rise more than plain flour products.
i dont know im asking you ididot i dont know im asking you ididot
to make what your baking rise. which means fluffy not dense
any cake that uses self raising flour.
I would just try it to see how it works. It shouldn't taste THAT different. If not, then spend $4.99 on a bag of all purpose flour.
It is plain flour, but with a medium gluten content.Flour can have a high gluten content - (strong flour) and this sort of flour is best for bread making, or a low gluten content in which case it is best for pastry and cakes (if you add baking powered to low gluten flour - this is sold as self raising flour).A multi purpose flour will have a medium gluten content and thus can be used for both bread and cake baking it is a compromise product.
This is only a guide. Anything that needs to rise or uses self-raising flour. This is because if you do not have any SR flour you can use plain flour and baking powder. Also using baking powder you can control how much food will rise. This is especially useful for cakes as all ovens are different. Other recipes that may use baking powder could be scones and some biscuits.
it is use for measuring food
She uses 1.15 kg of corn flour.
Corn flour (corn starch) can be used to make a glue by heating it in water with a little lye. Corn Flour (Masa) for my knowledge doesn't have any uses other than food.
120*1.5 J = 180
One flour tortilla 8" around uses 1 ounce of flour. two slices of bread (commercially made) uses 1 ounce of flour, typically. One 6" flour tortilla is about the same as 1 slice of bread.
58% of the french wheat production is used for human food (flour). 34% for animal feeding. 8% for industrial uses
12 + 16 + 12 + 12 = 52
0.29 kg of wheat flour and 0.38 kg of corn flour per loaf. 0.58 and 0.76 = 1.34 kg