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White Flour

White flour is typically a 75% extraction; most of the bran and wheatgerm has been removed. To get to some highly refined white flours for specialised applications it is possible to get a lower extraction but rare in practice.

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.