Low Protein Flour
Usually this type of flour is used in making cookie dough or biscuits to produce a lighter and crisper texture. The characteristics of this flour are low water and sugar absorption, the results of the dough are not soft and tend to be difficult to knead.
Medium Protein Flour
This flour is usually used in making cakes, waffles, pancakes, martabak, or wet cakes. Sometimes some bread recipes also use or provide this type of flour as a mixture to produce bread that is softer and softer. However, this type of flour is also often called a versatile flour because it can be used in almost every dish.
High Protein Flour
The disadvantage of this type of flour is that it is stale and moldy so it does not last long. Its characteristics are having high water absorption, elastic, and easy to grind.
This high protein flour is suitable for making donuts, eclairs, white bread, sweet bread, burgers or hot dog bun, instant noodles, and fried bread.
Now that is some explanation about the different types of flour, hopefully the Friends of Seven Papers are no longer confused. Also do not forget that the pan does not need to be buttered again, use Baking Paper Seven.
