Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the difference between bakeing flour and all-purpose flour?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the difference between bakeing flour and all-purpose flour?),it will help you,my kids.
Answer:
If you are using white flour, baking flour has baking soda or baking powder (rising ingredients, but not yeast). All-purpose white flour is just flour, no additives.
If you are using a whole-wheat or whole-grain flour, then baking flour is a finer grind, but does not have the additives for rising like white baking flour does. The finer grind in the whole-grain baking flour keeps the consistency similar to that of white flour but keeps the boosted nutritional value of whole-grain without the traditional mealy texture. Whole-grain flour is coarser and also does not contain additives.
I believe the "baking" flour has all the ingredients for "rising", where as the all-purpose flour needs those ingredients added before you bake i.e. cakes etc. to help them rise.
Baking flour is ground finer than all purpose
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Kitty said: Yes.What is the difference between bakeing flour and all-purpose flour?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the difference between bakeing flour and all-purpose flour?),it will help you,my kids.
Answer:
If you are using white flour, baking flour has baking soda or baking powder (rising ingredients, but not yeast). All-purpose white flour is just flour, no additives.
If you are using a whole-wheat or whole-grain flour, then baking flour is a finer grind, but does not have the additives for rising like white baking flour does. The finer grind in the whole-grain baking flour keeps the consistency similar to that of white flour but keeps the boosted nutritional value of whole-grain without the traditional mealy texture. Whole-grain flour is coarser and also does not contain additives.
I believe the "baking" flour has all the ingredients for "rising", where as the all-purpose flour needs those ingredients added before you bake i.e. cakes etc. to help them rise.
Baking flour is ground finer than all purpose
correctness,It's Non-profit and only for informational purposes.
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