High grade flour or strong flour has a higher content of gluten (a protein formed when flour is moistened) so is mor4e suitable for baking items that require this "strength" such as bread and dense cakes such as dried fruit cakes.
A lower gluten content is desirable for more delicate textured items such as soft cakes and pastries.
Flour that is high in gluten will make a better bread where lower gluten flour (like cake flour) has less "strings of fiber" and makes better cakes.
There is no difference between plain flour and all-purpose flour. They are one and the same. All-purpose (plain) flour does not contain the salt and baking soda that self-rising flour has.
The difference between plain white flower and whole meal flour is that whole meal flour is a little denser. Also plain white flour is bleached so it looks white.
00 grade flour is a high quality flour which has a higher gluten content than standard plain flour, making the mixture stronger without being heavier, so it is ideal for pasta, bread and pastries.
If you were baking a cake: Self-Raising Flour - would make it rise Plain Flour - wouldn't make it rise People use self-raising in cakes to make them bigger, but they use plain in pancakes so it keeps it thin.
the difference between the two are that self rising has yeast in it. so all you have to do is get some yeast and mix it with the flour.
Plain flour is the term used in Britain, all-purpose is an americanism. Neither contains baking powder.
Plain flour has a lower gluten content than high grade or bread flour so is less suitable for bread. Some bread flours may also have additives to improve the bread texture or to quicken the bread making process.
WCC steel is a high grade cast plain carbon steel. It is of a higher grade, quality, and price than WCB steel.
"Strong flour" is the British term for high gluten flour made from "duram" wheat, literally, "strong" wheat. In the U.S., this is known as bread flour. It is used for baking yeast breads, where a chewy texture is desirable. Bread flour has a higher percentage of protein, which forms the elastic, chewy, texture of gluten.
Self raising flour has the salt and baking powder included. Plain flour does not.Self rising flour is a combination of flour, baking powder, and a little salt. It's not just flour.
yes
That is 2.9 cups of flour