Self-rising flour is a convenience product made by adding baking powder and salt to all-purpose flour. Traditionally, the flour used is from a softer, lower protein types of all purpose flour.
Self-rising flour provides a great convenience for house hold use. Their use saves time and energy to eliminate the hardships of measuring out and provide desirable quality to product.
Self-rising flour is best for tender biscuits, quick breads, muffins, pancakes and some cakes. However, it is not recommended for yeast breads.
Self-rising flour is best stored tightly wrapped in its original box and used within six months of purchase — longer than that and the baking powder in it begins to lose its oomph.
Self-rising flour contains bicarbonate, together with an acid ingredient, when made into a dough and baked, CO2 is generated which causes dough aeration and development.
Self-rising flour: Best for tender biscuits and quick breads
