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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.

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14y ago
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12y ago

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.

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Q: What is the difference between high grade flour and plain flour?
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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.


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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.


What is the difference between plain and all purpose?

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What is the difference in bread flour and plain flour?

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