White Flour Types

White flour can be brought as: 

Strong 

A flour with a high protein content providing a high volume and open texture. Ideal for bread and all types of yeast cookery, Yorkshire puddings and puff pastry 

Plain or all-purpose. 

With a lower protein than is commonly, but not necessarily only used, for bread making.  Idea for cakes, most pastries, sauces and gravies where a raising agent is not required.

Self raising 

Flour to which a raising agent has been evenly mixed. Use for cakes, scones and puddings.