Self-Raising Wheat Flour

Introducing our MFM Self-Raising Wheat Flour—a Halal Certified option with a protein level between 8.3% to 9.5%, specially recommended for cakes, biscuits, pastries and deep-fry batter. Milled from meticulously selected soft, low-protein wheat and enriched with essential iron and vitamins, this flour guarantees exceptional results for your cakes.

This self-raising flour is often regarded as a ‘convenience mix’. When incorporated into a recipe, it enables the omission of baking powder as directed in the recipe.

Elevate your baking experience with MFM, ensuring your creations boast a delightful, moist texture that will undoubtedly leave a lasting impression.

Nutritional Information

Nutrition Information / Maklumat Pemakanan

Saiz Hidangan / Serving Size	250g
Hidangan Setiap Pek / Servings Per Pack	3.4

	Setiap 100g / Per 100g	Setiap Hidangan / Per Serving
Tenaga / Energy	345 kcal	862.5 kcal
Karbohidrat / Carbohydrate	76.0 g	190.0 g
Jumlah Gula / Total Sugars	0.1 g	0.25 g
Protein / Protein	8.0 g	20.0 g
Lemak / Fat	1.0 g	2.5 g
Natrium / Sodium	321 mg	802.5 mg
Tiamina / Thiamine (Vitamin B1)	0.42 mg	1.05 mg
Riboflavin (Vitamin B2)	0.48 mg	1.20 mg
Niasin / Niacin	5.40 mg	13.50 mg
Zat Besi / Iron	4.20 mg	10.50 mg

Ingredients of Self-Raising Wheat Flour

Wheat Flour Baking Powder INS 500(ii) Baking Powder INS 450 (i) Baking Powder INS 341 (i) Niacin Iron Vitamin B2 Vitamin B1

Storage Instructions for Self-Raising Wheat Flour

Avoid direct sunlight and store in a cool, dry place such as a cupboard or pantry.

Origin of Self-Raising Wheat Flour

Malaysia

FAQ

Are self-raising and self-rising flour the same?

Yes, “self-raising” and “self-rising” flour are the same. Both terms are used interchangeably to describe flour with baking powder and salt mixed in. This pre-mixed combination provides leavening (rising) to baked goods without additional ingredients.

Find out the different types of flour here to gain more insights.

Is self-raising flour the same as all-purpose flour?

While similar to all-purpose flour, which both have additional nutritional elements, self-raising flour lacks the same protein richness. MFM’s all-purpose flour contains a protein level of 9.3 to 10.3%, while its self-raising flour has a protein level of 9.0% to 9.5%.

What happens if I use plain flour instead of self-raising flour?

Since plain flour (commonly known as all-purpose flour) lacks the leavening agents present in self-raising flour, your cakes and pastries won’t achieve the desired rise in their texture if used as is. To make them appealingly fluffy, incorporate a leavening agent such as yeast or baking powder into the plain flour.

How do I make self-raising flour from plain flour?

Making self-raising flour at home is straightforward in case you run out.

Follow this basic recipe: Combine 1 1/2 teaspoons of baking powder and 1/4 teaspoon of fine salt for every 1 cup of all-purpose flour. Whisk the ingredients thoroughly in a large bowl or place them in a glass jar, shaking well.

However, we don’t encourage it. Creating self-raising flour at home can be tricky due to challenges in achieving the correct ratio of baking powder to flour, potential uneven blending, and difficulties in accurate storage and measurement, leading to inconsistent baking results.

Therefore, to ensure the best outcome and consistency in your baking, it’s handy to have at least a pack of commercially available self-raising flour at home, such as MFM Peaches Self-Raising Flour.

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