RM 5.90

Product of Turkey

Difference between Plain Flour and Plain Flour (High Protein)?

Protein content is directly related to how much gluten can be formed using that particular flour. Gluten helps create structure and determine texture in your final baked good. Flours with low protein contents will generate less gluten and flours with high protein content will create more.

To get the light and airy structure of cakes, you want plain flour. But to form the dense chewy structure of bread, you want a flour with a lot of protein so that you can create as much gluten as possible.

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