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.