Plain Flour - also called all purpose flour, has a medium protein content of about 10%. Most baked goods use this flour.
Self Raising Flour (SRF) - has the same protein qualities as plain flour but has baking powder added to it. Self raising flour can be made by adding 2 teaspoon of baking powder to 1 cup (125g) of plain flour & then sifting thoroughly several times. When a recipe calls for SRF, always remember, DO NOT add any more raising agent such as Baking powder or Baking Soda.
Wholemeal Flour - are coursely milled or finely ground and can be used instead of plain flour. If you use wholemeal, the baked product will have a denser crumb & less volume.
Bread Flour - is produced from hard wheat that has a higher protein content abt 12%, than all purpose flour. It is smoother in texture and is used to ensure that the dough is elastic & so strong so that the bread has structure, strenght & elasticity.
Cake Flour - a low gluten flour that has also been chemically altered slightly for better use in cake baking. When baking a cake, most cooks aim to create a light, fluffy cake with a tender crumb. This requires a flour with a low protein content, as protein promotes the production of which can make baked goods more tough. It also means that the flour must be very finely milled, to keep baked goods from getting heavy. Finally, a flour which is starchy and able to hold large amounts of fat and sugar without collapsing is required.
The above flour are usually available in many supermarkets. The best place to shop for bakery ingredients will be Phoon Huat & Co (Pte) Ltd.
*source: The Essential Baking Cookbook
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