Photo: Aliaksandr Mazurkevich
Also known as all-purpose flour. Has an intermediate gluten level which makes it suitable for most baking or cooking needs.
It has the lowest protein content, and is suitable for sponge cakes and mooncake skins.
Similar to cake flour, it has an extra-fine quality that is ideal for chiffon cakes, crepes and Swiss rolls.
High in protein and gluten. Besides baking bread, it can be used to make dense fruit cakes.