what is the difference between all purpose and self rising flour?
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All-purpose flour is versatile as it contains an average amount of protein. ... Self-rising flour should only be used when a recipe calls for self-rising flour because salt and baking powder (which is a leavening agent) have been added and distributed evenly through the flour.
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Cake flour is most commonly seen in American recipes. It is a finely milled, very low protein flour (usually 8-10% protien levels) which is used for cakes. ... Most cake flour does not contain raising agents so is not self-raising, though one or two brands are "self-rising" which can cause confusion.
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Cake flour has low protein content, self-rising (raising) flour is plain flour with a leavening agent added (baking powder). Cake flour has low protein content, self-rising (raising) flour is plain flour with a leavening agent added (baking powder).
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Self-raising flour is different from cake flour (resembling the higher-protein all-purpose flour more), and should only be used if the recipe specifically calls for it. Self-raising flour is usually a combination of plain flour and a leavening agent, such as baking powder.
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All purpose and Plain flour are one and same! Difference between “All purpose Flour” “Plain Flour” and “Self Raising flour” ... The difference is not great it's only that in the Self-Raising Flour the is baking powder is already mixed in it ; and in the AP Flour ( normal maida) you have to mix it yourself.
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Flour varies from country-to-country. French 'all-purpose' flour (type 45 and type 55) is closer to American cake flour: it's milled very finely and has less-protein and gluten (strength). In most cases, you can't just substitute French all-purpose flour in American recipes like cookies and cakes.
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Specifically, self-rising flour has about 1.5 teaspoons of baking powder and 0.5 teaspoons of salt per 1 cup of flour. ... Cake flour is a low gluten flour is made from soft wheat flour while Self-rising flour is all-purpose flour that has baking powder and salt added to it.
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It provides more fiber and other nutrients than all-purpose flour. Generally speaking, it makes for heavier bread and baked goods and has a shorter shelf life than all-purpose flour. Whole wheat flour is often mixed with all-purpose flour for a lighter texture and better rising.
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The baking powder “rises” when the flour is wetted and baked, thus leavening non-yeast raised baked goods, like biscuits, cakes or muffins. In some cases, salt is also added to self-rising flour. Self-rising cake flour is cake flour that has baking powder and a small amount of salt added to bleached cake flour.
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All-purpose flour has between 8 and 11 percent protein, while bread flour contains between 12 to 14 percent. That extra protein in bread flour results in a slightly higher rise, but you'll still get a good rise with all-purpose flour. Bread flour also produces more. This makes bread just a bit denser and chewier.
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Maida flour was originally used in India to make traditional flatbreads whereas all-purpose flour was not. In India, however, maida flour is also called “all-purpose flour” because it is very versatile in the kitchen, just like the all-purpose flour sold across the United States and Canada.
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Self-rising flour is a combination of all-purpose flour, baking powder, and salt. ... The blend is typically comprised of 1 cup of all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.
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No they are absolutely not the same. Self rising flour would typically be the same as All Purpose flour with a little salt and baking powder in it. Cake Flour has a lower protein/gluten count than All Purpose.
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Plain flour is also known as all purpose or standard flour, plain flour is made from ground wheat. It is a medium strength flour and it used for baking biscuits, scones, sponges and most cakes. ... High grade flour is also a wheat flour, it is great for bread making due to the higher level of protein (gluten).
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Bread flour is milled from hard spring wheat, which has a higher protein content than the hard winter wheat used in all-purpose flour. Protein adds strength to dough and enables loaves of bread to rise high. Our bread flour checks in at 12.7% protein, while our all-purpose flour is at 11.7%.
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While bread flour holds a higher protein content than that of all purpose flour, all purpose flour does contain quite a bit of protein. This allows the flour to remain firm and hold its structure, while still providing the perfect texture for cakes.
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Plain, self raising and strong bread flour can be either wholemeal or white. ... As it is milled from the whole grain, it retains its natural nutrients, the most of which are found in the germ and the bran, making it higher in fibre and nuttier in taste than white flour.