Different types of FLOUR

PLAIN FLOUR

Plain Flour is an all-purpose flour, best used for making cakes, pancakes, pastries, batter and as a thickener. This flour is also ideal for Oriental specialities like Chinese dumpling (bao), Chinese dough fritters (yu tiao) and roti prata.

SELF-RAISING FLOUR

Self-Raising Flour is a premium quality flour blended with the right amount of leavening agents. It is best suited for baking cakes, hot cakes such as American pancakes and cookies. It is also excellent as a batter for frying chicken, fish, prawns and banana fritters.

BREAD FLOUR

Bread Flour is a high-protein flour, ideal for making all varieties of bread, buns and other flour-based products.

CAKE FLOUR

Cake Flour is a superb quality, soft-as-silk flour. It has excellent tolerance to a high amount of butter and sugar, resulting in cakes of good volume. This flour is best used for baking sponge cakes and very rich cakes like pound cakes.

SUPERLITE FLOUR

Superlite is a super soft flour. It is best used for making Hong Kong type steamed buns (bao), Japanese castella cake, Malay sponge cake (kueh baulu) and others where a specially soft and light texture is required. This flour is also referred to as "Hong Kong Flour" by some users.

TOP FLOUR

Top Flour is an extra-fine quality flour to give exceptionally smooth and fine texture for your baking needs. It is especially ideal for baking very fine cakes; such as chiffon cakes, swiss rolls, crepes, cake doughnuts and butter cookies

WHOLEMEAL FLOUR

Wholemeal Flour is a high-protein high-fibre flour specially milled for the health-conscious. Just mix equal quantities of Prima's Wholemeal and Bread Flour to make delicious and nutritious wholemeal bread, buns and cookies.

SEMOLINA FLOUR

Semolina is a granulated wheat flour. It is best for making sugee cake, semolina pudding, cookies and soup as well as baby weaning food.