flour

Low-gluten flour is referred to as low-gluten flour, also known as cake flour. Low-gluten flour refers to flour with a moisture content of 13.8% and a crude protein of less than 9.5%. It is usually used to make cakes, biscuits, small cakes and pastries. Low-gluten flour is used to make sponge cakes.

Low-gluten flour is referred to as low-gluten flour, also known as cake flour. Low-gluten flour refers to flour with a moisture content of 13.8% and a crude protein of less than 9.5%. It is usually used to make cakes, biscuits, small cakes and pastries.
Low-gluten flour is used to make sponge cakes.

Low-gluten flour is referred to as low-gluten flour, also known as cake flour. Low-gluten flour refers to flour with a moisture content of 13.8% and a crude protein of less than 9.5%. It is usually used to make cakes, biscuits, small cakes and pastries.
Low-gluten flour is used to make sponge cakes.

Low-gluten flour is referred to as low-gluten flour, also known as cake flour. Low-gluten flour refers to flour with a moisture content of 13.8% and a crude protein of less than 9.5%. It is usually used to make cakes, biscuits, small cakes and pastries.
Low-gluten flour is used to make sponge cakes.

High-gluten flour (bread flour, strong flour) refers to flour with an average protein content of about 13.5%. Usually, it can be called high-gluten flour with a protein content of more than 11.5%. High-gluten flour has a darker color, is more active and smooth, and is not easy to form lumps by hand.

High-gluten flour (bread flour, strong flour) refers to flour with an average protein content of about 13.5%. Usually, it can be called high-gluten flour with a protein content of more than 11.5%. High-gluten flour has a darker color, is more active and smooth, and is not easy to form lumps by hand.

High-gluten flour (bread flour, strong flour) refers to flour with an average protein content of about 13.5%. Usually, it can be called high-gluten flour with a protein content of more than 11.5%. High-gluten flour has a darker color, is more active and smooth, and is not easy to form lumps by hand.

Potato starch is the extracted starch from potatoes. The starch turns to a light, powdery, flour-like consistency once it has dried out, and it is a common ingredient that features in several recipes.

马铃薯淀粉是从马铃薯中提取的淀粉。淀粉干透后会变成轻质、粉状、类似面粉的稠度，它是几种食谱中的常见成分。

To make potato starch, a person crushes raw potatoes, which separates the starch grains from the destroyed cells.

Tapioca starch is a gluten-free flour that comes from the cassava plant. You can use it to thicken soups, stews, and gravies, or you can swap out wheat flour with tapioca for gluten-free baking.

Corn flour is a type of flour milled from dried whole corn kernels. It's considered a whole grain flour because it contains the corn's hull, germ, and endosperm. Corn flour is usually yellow, but it can also be white or blue, depending on the variety of corn used. The texture is fine and smooth, similar to whole wheat flour.

Wheat starch is a by-product in the manufacture of gluten. Residual protein in the starch gives it a flour-like odor, flavor, and appearance. Rheological properties of the starch are similar to those of corn starch, although viscosity and gel strength are not as high.

MFM Self Raising Flour 850g

Product Features:
Net Weight: 850g
Malaysia Product
Halal Product
MFM Self Raising Flour is specially formulated for quality cake. 
It is also suitable for cookies, pastries and deep fry batter.
Flour keep in dry & cold to prevent weevils. Recommend to keep chiller to prolong shelf life.