It's all about the protein©
Biscuit, Pastry & Cake Plain Flour (Soft, Low Protein) can absorb more moisture and sugar than standard flour creating biscuits with perfect consistency, flakier pastry and a moist, soft texture in cakes.
Where required by a recipe, blend with Cake, Sponge & Steamed Bun Self Raising Flour to guarantee lighter baking with delicious results.