GLOBE FIRST CLASS FLOUR by Universal Robina Net weight: 500g / 1kg PACKAGING: We use PP plastic and seal it twice using impulse sealer heat, labelled with a sticker for recommended storage guide and best before dates. Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for some cultures. SOFT FLOUR VS HARD FLOUR Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour. WHOLE WHEAT FLOUR VS ALL PURPOSE FLOUR Whole wheat flours have a complex and deeper taste in comparison to white flour because it still retains the wheat bran and germ, which is stripped from white flour. Since whole grain flour is fiber-rich, baking with whole wheat flour can be discouraging for first time users due to heavy or hard consistencies. Taking the fiber content into account, this can simply be balanced by adding more liquid to your batter and/or using less whole grain flour than a recipe would call for with white flour. For updated expiry, please message us for inquiries! NO CANCELLATION. NO RUSH ORDERS. We have no control with the third party’s courier schedule