'Flour', in English is a variant of the word 'flower'. Derive from the Old French fleur or flour, literally meaning "blossom,' and figuratively meaning 'the finest.' The phrase 'fleur de farine' meant 'the finest part of the meal,' since flour is a product of the elimination of coarse and unwanted matter from the grain in milling.
HIGH PROTEIN FLOUR
Wheat 12%- 14% protein. Strong flour, typically used in bread doughs.
ALL PURPOSE FLOUR
Wheat 10%- 12% protein. A blend of soft and hard wheats.
LOW PROTEIN FLOUR
Wheat 8%- 10% protein. Soft wheats, for most pastries, cakes and cookies.
HIGH RATIO FLOUR
Wheat 6%- 8% protein. Chlorinated, used in sponge cakes and Asian pastries.
HONG KONG FLOUR
Wheat, chlorinated and whitened, lighter in color than High Ratio Flour.
SUJI FLOUR
Wheat middlings from hard/Durum wheat, for pasta, pudding, cereals.
SELF RAISING FLOUR
Slightly salted flour that does not require leavening agents.
RYE FLOUR- FINE
A wholemeal Rye flour required for flavoured and textured rye breads.
CORN POLENTA
Gritty, coarsely milled whole corn kernel, also referred to as cornmeal.
CORN FLOUR
Finely milled corn endosperm, contains high levels of starch.
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