Flour Facts

Flours
All-Purpose Flour, Bleached 漂白麵粉
A blend of select hard and soft wheats, making it suitable for all types of baking. Mostly used in cookies and bars.
All-Purpose Flour, Unbleached 未漂白麵粉
Not as white as all bleached flour, so light color cookies and bars may have creamy color. Commonly used in cookies and bars.
Bread Flour 高筋粉
Unbleached flour made from special blend of wheat higher in protein than in all-purpose flour. Suitable for cookies and bars but result in slightly tougher cookies and bars.
Cake Flour 蛋糕麵粉
Milled from select soft wheat and best suited for fine texture cakes, biscuits and pastries. Cookies and bar make from this result in fragile and fall apart easily.
Quick Mixing Flour
A convenient all purpose flout that mix instantly in liquid. Result will be same as normal all purpose flour.
Self-Rising Flour 自發粉 / 上升的麵粉
All purpose flour with baking powder and salt added. For best result, use recipe develop for this flour.
Wheat Blend Flour
100% hard-wheat flour and wheat bran. Wheat bran give cookies slightly coarse texture and mild nutty flavor.
Whole Wheat Flour 全麥麵粉
Milled from entire kernel of wheat which include bran, germ and endosperm. Produce satisfactory cookies.
Cornstarch 玉米淀粉
Use as part of flour, result in tender cookies that have fine and compact texture. But not interchange in cup for cup with flour.

Leaving
Baking Soda 蘇打粉
Is a alkaline, it needs to react with acidic ingredients such as buttermilk, brown sugar, chocolate or lemon juice, to create leaving power. Added to a dough for neutralizing dough acidity and create good browning than leaving.
Baking Powder 發粉
Contains baking soda and just the right amount of acid to produce its leaving power. Dough with baking powder spread less, bake quickly and do not brown well.