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The variation in strengh is minimal; winter flour means that the wheat plants are planted in the winter and harvested in the summer. Whereas summer flour is planted in the summer but harvested in the winter. This means that both crops get a similar amount of time in the sun, so flour strengh is not significantly affected.
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.
There is no difference between "flour for making bread" and "flour to make bread." Both phrases refer to the same thing: bread flour.
Hong Kong flour is a type of all-purpose flour that is highly bleached.
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Flour to cold water will just float on top, hot water to flour will cook the flour.
Cake flour has less gluten in it. Gluten is in wheat flour. It is what gives bread it's texture and structure. cake flour is a soft summer wheat as is pastry flour regular flour and bread flours are a winter wheat a lot more gluten Cake flour is softer and more refined than all purpose flour, if the recipe calls for cake flour then do not substitute for if you do the results will not be the same.
the size of the grain
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.
ok uhem.. here is what your looking for:Bleached flour is whiter, has finer grains and gives your food a tempting aroma and look. And unbleached flour is less white or yellowish and may not be able to produce the effects as that of beached flour.
flower is used in cooking and powder isn't