Specialty Flour – best for breads and pastries.
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Best for pasta, noodles, and artisan breads.
Quality Flour – best for bread, bread rolls, flat breads, batters, muffins, cakes.
Great for pastries, dumplings, dim sins, pizza bases, food coatings, cookies, cake, noodles, general baking, and sweets. For best results, use warm water.