Comparing All-Purpose Flour vs Self-Raising Flour vs Cake Flour

 

The choice of flour can significantly impact the texture, rise, and overall outcome of your baked goods. With so many different types of flour available, it can be confusing to know which one to use for each recipe. 

By understanding the characteristics and best uses for each type of flour from a reliable wheat flour supplier in Malaysia, you can confidently bake and achieve the desired texture and taste in your creations.

 

What is Plain Flour?

 

Identify what plain flour is to help choose the best for the recipe

 

With a protein level ranging between 9.5% and 11%, medium protein flour, known as ‘all-purpose flour’ or ‘plain flour,’ is derived from a combination of hard and soft wheat. This versatile flour, such as MFM Cap Ros, is suitable for general and household uses, offering a perfect balance of strength and tenderness. It is perfect for making crumbly textured tarts, biscuits, shortcrust pastries, steamed buns, roti canai, noodles, and sauces.

 

Is Plain Flour the Same as All-Purpose Flour?

 

Plain flour is the same as all-purpose flour

 

Yes, plain flour is the same as all-purpose flour. In Malaysia, these terms are used interchangeably to refer to a versatile type of flour suitable for baking and cooking.

 

What is Cake Flour?

 

Learn the differences between plain flour vs cake flour

 

Cake flour is milled from low-protein wheat and has a protein level between 7% to 8%. This type of flour is called soft flour, and its low protein content contributes to its ability to create a moist, fine crumb and light texture in muffins and cakes.

Soft flour is typically categorised into two types: cake flour, which contains the lowest gluten content, and pastry flour, which is slightly higher in gluten to enhance the volume, texture, and appearance of biscuits.

 

What is Self-Raising Flour?

 

Understanding the distinctions between cake flour vs self-raising flour

 

Featuring a protein level between 8% and 9.5%, self-raising flour is a low-protein flour often blended with leavening agents to produce high-quality cakes. 

When moisture and heat are present, the leavening agent reacts, generating carbon dioxide that forms air bubbles, contributing to the desired cake texture. Conveniently, MFM Peaches Self-Raising Flour can be used in recipes as a ‘convenience mix,’ eliminating the need to incorporate baking powder separately.

 

All-Purpose Flour vs Self-Raising Flour vs Cake Flour

 

Comparison between all purpose flour vs self raising flour vs cake flour

 

Let’s explore the specific traits of all-purpose flour, self-raising flour, and cake flour to grasp their differences better and make sure you choose the right flour for your recipes:

 

Properties

 All-Purpose Flour Cake Flour

Self-Raising Flour
Protein Content Typically has a moderate protein content, ranging from 9.3% to 10.3%% Has a lower protein content, typically ranging from 7.5% to 9.0% Contains a moderate amount of protein, falling within the range of 8.0% and 9.5%
Leavening Agents Does not contain any leavening agents, requiring the addition of baking powder or baking soda in the recipes No leavening agents and relies on other ingredients, such as eggs, to provide structure and lift to baked goods Contains baking powder to help baked goods rise during baking. No extra leavening agents are needed
Texture Provides a versatile texture, yielding baked goods with a medium crumb structure that can range from tender to slightly chewy Offers a delicate texture, perfect for creating light and airy cakes with a tender crumb that melts in the mouth Produces baked goods with a slightly lighter texture due to the presence of baking powder for a soft and fluffy crumb
Common Uses Commonly used for bread, pastries, cookies, muffins, and in cooking dishes Specifically for making cakes and other delicate baked goods like layer cakes, sponge cakes, and cupcakes Primarily used in recipes that require baked goods to rise, such as cakes, biscuits, scones, and pancakes
Availability and Cost Widely available in grocery stores and at an affordable price Often available in baking shops and supermarkets, it tends to be more expensive than all-purpose flour  Readily found in grocery stores and slightly more expensive than all-purpose flour

 

Find all types of flour available in Malaysia to help you explore various baking options and elevate your culinary creations!

 

Flour Substitutes for All-Purpose Flour, Self-Raising Flour, and Cake Flour

 

Plain flour substitute options for baking needs

 

Here are some common flour substitutes for all-purpose flour, self-raising flour, and cake flour:

 

  1. All-Purpose Flour Substitutes

 

Distinguish between plain flour vs wholemeal wheat flour to find a suitable flour

 

      • Bread Flour: Bread flour has a higher protein content than all-purpose flour, making it suitable for recipes that require more gluten development, such as bread and pizza dough.
      • Wholemeal Wheat Flour: Wholemeal wheat flour adds a nutty flavour and extra nutrients to baked goods compared to all-purpose flour. It can be a healthier alternative in recipes that call for all-purpose flour.

 

  1. Self-Raising Flour Substitutes

 

Alternative options for self-raising flour in recipes

 

        • All-Purpose Flour + Baking Powder: You can create your own self-raising flour substitute by combining all-purpose flour with baking powder. Add 1 1/2 teaspoons of baking powder for every cup of all-purpose flour to achieve the same leavening effect.
        • Cake Flour: If you don’t have self-raising flour, you can substitute cake flour in recipes requiring a lighter texture. However, you may need to adjust the baking powder to ensure proper rising.

 

  1. Cake Flour Substitutes

 

Discover contrasts between cake flour vs all-purpose flour

 

        • All-Purpose Flour + Cornstarch: To mimic the texture of cake flour, you can make a homemade cake flour substitute by combining all-purpose flour with cornstarch. For every cup of all-purpose flour, remove two tablespoons and replace it with two tablespoons of cornstarch. Sift the mixture several times to ensure even distribution.
        • Pastry Flour: Pastry flour has a lower protein content than all-purpose flour but is higher than cake flour, making it a suitable substitute for recipes that require a finer texture, such as cakes, pastries, and cookies.

 

Conclusion

Choosing the right type of flour is a crucial step for successful baking. By understanding the characteristics, benefits, and differences between high-protein and medium-protein (all-purpose) flour, you can confidently select the appropriate flour for your baking needs. Experiment with both types of flour and discover the endless possibilities they bring to your kitchen!

 

 

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