It is very important to use the right kind of flour when baking as each has a specific purpose. Flour should be stored in an airtight container in a cool, dry place. It is best not to mix old and new flour, and to buy only the amount of flour you will use within two or three months. If you wish to keep it for a longer period, it is best to store it in a freezer.
Chlorinated or high ratio flour, also known as Hong King flour, is special cake flour that is able to hold large amounts of liquid. This gives the cake produced a very soft crumb and a light, moist, fine texture. They are also sweeter, have greater volume and a longer shelf life than cakes made with standard flour.
High grade or “strong” flour. Also called Baker’s Flour is made from semi-hard wheat and has a medium to high protein content. It is used for making bread.
Pastry flour has a high protein content and should be very white and free of any bran particles to ensure a good pastry product.
Self-raising flour is made by combining flour with baking powder or a similar chemical aerating agent. These are sifted together many times until they are thoroughly combined and the baking powder is evenly distributed through the flour. This kind of flour is perfect for making pikelets and scones
Standard or plain flour, also called soft flour, is made from soft wheat varieties and has a low protein content. It is used for making cakes and biscuits as it gives the baked product a tender texture. Cake flour for traditional cakes should be very fine, white and clean. This enables it to hold more liquid.
Wholemeal flour contains all parts of the wheat grain. It is used in various baked products, including cakes, biscuits, slices, scones and muffins.