whats cream flour?

frosty

Hi everyone,in the post today I received a free cook book that I sent off for,
I think its an Irish cook book,its produced by "Odlums" flour,all the recipes mention their products.
some recipes say odlums self raising or odlums plain flour or odlums strong flour ect,
but does anyone know what odlums cream flour is, and what the alternative is,the recipes seem really nice and I would like to give them a try.
THANKS EVERYONE.

comping_cat

Just looked on the odlums website, and the 'cream' flour is their plain flour. Im sure there is some difference between cream plain flour and normal plain flour, but not sure what!!! I would guess, if you cant find any cream flour, plain would prob be fine!!!!http://www.odlums.ie/pages/p_homebk.htm

jenniferpa

This link has an irish conversion table
http://vernasrecipes.norseaodyssey.com/Conversions/conversions.htm

Jennifer

windy-miller_3

Cream flour is not plain flour in the UK sense. It contains raising agent (Baking powder) and has a protein of < 9% which makes it a soft flour not a bread making flour;baking powder gives a lower reading of protein by about 0.3%. It is more like a SR flour but with better colour and water absorption. It does seem to take in more fluid than some types of bread flour that have a protein >10% (good for Pizzas etc). Essentially its for scones and wheaten bread in Ireland. I'd like to know how it takes in so much liquid with such low protein if anyone can answer. It is not just the amount of protein (high for bread, low for biscuits etc) but the type (variety) of wheat it is made from. UK class Gp3 for biscuits nad Gp1 &2 for Bread.