Self-rising flour, the English name is Self-Rising Flour, is made from refined flour, sodium bicarbonate and calcium dihydrogen phosphate are added to make a leavening agent, and then the refined wheat flour is mixed with the leavening agent in proportion. uniform. Self-rising flour is mostly a premixed powder of all-purpose flour mixed with baking powder.

Self-rising flour is made by mixing refined wheat flour and chemical leavening agents evenly. It generally contains a certain amount of dry yeast powder, etc. When using, you can add water directly to the dough, and there is no need to set aside any special ingredients. Fermentation time, because the method of use is relatively simple, the application range is very wide.

The main differences between the two

1. Appearance difference. Both are mainly in the form of white powder, and they are also made from wheat that has been milled accordingly, so they both have a certain fragrance and are relatively similar.

2. Difference in nutritional value. The nutritional value of self-rising flour and flour is relatively high, because they are both milled from wheat, and wheat contains a lot of amino acids, starch and other nutrients.

3. Differences in eating methods. Because self-raising flour itself is relatively more convenient and faster, it can be used for fermentation to make pastries and some cakes. It will relatively reduce a lot of processes and is more convenient than ordinary flour.