Information for Bakers (Type of Flour and Its Uses)

Today I'll share some information on flour that particularly for us in Malaysia and perhaps Singapore . It is important for us to choose the correct flour for baking. It should be kept in an airtight container in a cool and dry place. Avoid from direct sunlight. The best is to keep the flour in the refrigerator that can help to make it last longer.

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. Perfect for making cakes and pastry.

All purpose Flour/Plain Flour can be found easily in almost all stores with different brands and prices. It is made from soft wheat varieties and has a medium content of protein. It is used to makes cakes and biscuits with a tender texture.

High Protein Flour/Baker's Flour is made from semi-hard wheat and has high protein content. Ideal for making bread.

High Ratio Flour contains less than 8% protein. This flour has a high absorbency for liquid, sugar and fat. Cakes made using high ratio flour have good volume and tender crumb.

Cake Flour/Low Protein Flour/Superfine Flour is flour which contain lower protein  that is made with a soft wheat, and self-rising flour. These lower protein flours are used for bread baking as well as baked goods with a high sugar to flour ratio.

Red Rose Flour is made by combining flour with cornstarch and aerating agent. This flour is suitable for baking biscuits.


Hoen Kwee Flour is an Indonesian type of green bean flour that has been flavoured. It is suitable for making local delicacies especially Malay kuih and Nyonya kuih.