In YanYan Comercial, but you have to know what you want Plain flour?? dont exist! From what plant you mean. You are drunk he he....
The flour that is referred to in most recipes in the US is wheat flour. I have only seen small bags of it here as rice is much more common.
ok... i think i know what cake flour is used for but what's the difference between 1st class, 3rd class and all purpose flour (and any other locally available flours)? which one would be recommended for flour tortillas? thanks... norm : ))~ ~~~ who is just learning to cook : ) ~~~
to answer my own question: The main difference seems to be protein content. Lower content = fluffier, higher = chewier. Cake flour has less protein than bread flour and all-purpose flour falls somewhere in the middle. Self rising flour has baking powder and salt mixed in. Bread flour has more gluten- which helps the yeast work better. All purpose flour is lower in gluten and slightly lower in protein. You can substitute one for the other, but all-purpose flour won't rise as well as bread flour. most everything you wanted to know about flour from the Wheat Foods Council: http://tinyurl.com/6by5u64 norm : ))~
Thanks for the info Norm, I use to buy Whole Wheat Flour from Jan Jan but only after carefully checking it to be "Bugfree", I also buy "Bread-Mix" at Why Not, they come as "Vital","Multi Grain","Farmers" and "Rey", they also have imported "Rey" Flour, all of this come in one kilo packs and cost about 155PhP for the"Mix" and 115PhP for the "Rey" .
ah... i'll stop by Why Not and see what's in stock and i *didn't* answer my own question about the difference between 1st class, 3rd, class, etc. but, for us uninformed, this page has flour info on it if you click on the [ View Product Details ] links. of course, some of the links are out of stock but that's why we love it here... norm : ))~
