Quick Answer
Flour is graded by protein (gluten) content: bread (high-gluten) flour, about 11.5% and up, for bread and toast; all-purpose (medium) flour, about 9–11%, for steamed buns, dumplings, noodles and scallion pancakes; cake (low-gluten) flour, about 8.5% and below, for cakes, cookies and pineapple cake. After opening, seal it against moisture; refrigerate or freeze flour you use slowly. Always check the mill’s spec sheet.
Flour types and uses
| Type | Protein (typical) | Character | Best for |
|---|---|---|---|
| Bread flour | about 11.5–13.5% | Strong gluten, absorbs more water, chewy | Bread, toast, pizza |
| All-purpose (medium) flour | about 9–11% | Balanced | Steamed buns, dumpling wrappers, noodles, scallion pancakes |
| Cake flour | about 6.5–8.5% | Weak gluten, tender | Cakes, cookies, tart shells, pineapple cake |
Taiwan’s national standard CNS 550 groups flour into high, medium and low gluten; mills also sell finer grades such as extra-strong and “fen xin” flour. Protein figures above are typical ranges; when buying, go by the supplier’s spec sheet (protein, ash, moisture).
Only have one flour?
- All-purpose for cake flour: replace about 10–15 g per 100 g with cornstarch to lower the gluten.
- All-purpose for bread flour: less chewy; add a little vital wheat gluten.
- Cake mix: usually cake flour, sometimes with leavening already added; read the ingredients.
How to store flour, and is expired flour safe?
Flour’s enemies are moisture and mites. After opening, move it to an airtight container, write the opening date and keep it cool and dry; refrigerate or freeze slow-moving or whole-wheat flour. Most dates are “best before” quality dates, but discard flour that is lumpy, musty, rancid or has insects.
How Tang Sugar can help
Tang Sugar supplies flour and cake mixes with spec sheets, and ships them together with other bakery ingredients and bubble tea ingredients. Overseas shops can request samples first.
Products in this article
All 10 Flour & Cake Mixes →
FAQ
Which flour is used for pineapple cake?
The pastry is usually made with cake flour for a crumbly texture; some recipes add milk powder or almond flour.
Steamed buns: all-purpose or bread flour?
All-purpose flour is standard; mix in some bread flour for more chew.
Should flour go in the fridge?
Sealed at room temperature is fine. Refrigerate or freeze it if you use it slowly, if it is whole wheat, or in humid weather.
Can I use flour past its date?
Dates are usually “best before”. If there is no odor, lumps or insects it is generally usable, but flavor and rising power decline.
Related Reading
Potato Starch vs Cornstarch vs Sweet Potato Starch: Which to Use for Thickening, Frying and Baking
Pineapple Filling Guide: Pure Pineapple vs Winter Melon Pineapple Filling, Freezing, Storage and Factory Sourcing
Shortening vs Butter vs Lard: Choosing Baking Fats and Taiwan’s Trans Fat RulesAlso see: Flour & cake mixes (products)
