Chen KeMing Multi Purpose Wheat Flour 2kg Bread Flour High Protein Flour 陈克明多用途小麦粉 高筋小麦粉

Inquire lower price for Metro Manila area through live agent now. Reminder All Chinese products have a printed manufactured date, instead of expiration date. You may google "Chinese products production date" for reference. For the shelf life of products, you may use translation tools to check the levelings, or simply approach us. If you have doubts about this, please do NOT order. Thank you for your kind understanding!ALL-PURPOSE FLOUR is the most widely used of all flours. It comes from the finely ground part of the wheat kernel called the endosperm, which gets separated from the bran and germ during the milling process. It is made from a combination of hard and soft wheat, hence the term all-purpose. This type of flour can be used universally for a wide range of baked products – yeast breads, cakes, cookies and pastries. All-purpose flour has iron, and four B-vitamins (thiamin, niacin, riboflavin and folic acid) added in amounts equal to or exceeding what is present in whole wheat flour. Virtually all white flour sold in the United States is enriched (over 95%). There is no change in taste, texture, color, baking quality or caloric value of enriched flour.BREAD FLOUR is milled primarily for commercial baking use, but can be found at most grocery stores. While similar to all-purpose flour, it has a higher gluten content, which is optimal in making yeast breads. SELF-RISING FLOURCAKE FLOUR is a fine-textured, almost silky flour milled from soft wheat and has a low protein content. It is used to make all types of baked goods like cakes, cookies, crackers, quick breads and some types of pastry. Cake flour has a higher percentage of starch and less protein than bread flour, which keeps cakes and pastries tender and delicate.