Cafes & Wineries

High-Protein or High-Gluten Flour a.k.a. Bread Flour (left) - from Taiwan
Low-Protein or Low-Gluten Flour a.k.a. Cake Flour (right) - from Taiwan

Bread Flour from Taiwan (new packaging 2006)

Cake Flour from Taiwan (new packaging 2006)

Bread Flour from Taiwan (Six Fortune brand)

Bread Flour from Indonesia (Photo courtesy of WhItE_PoPlAr)

Bread Flour (Photo courtesy of Jan)

Cake Flour made in Indonesia (Photo courtesy of Jan)

Vietnamese Pau Flour (Photo courtesy of Jan)

Yeast and Bread Improver (Photo courtesy of WhItE_PoPlAr)

Bread Improver

Continental Flour a.k.a. Roti Flour (Indian-Style)

Atta Flour a.k.a. Chapati Flour (Indian Wholemeal Low-Gluten Flour)

Fine Semolina Flour

Gluten Flour (Powdered Gluten)

Wheat Starch for making Dim Sums

Real Cornflour a.k.a. Corn Starch (left)
Wheaten Cornflour a.k.a. Wheat Starch (right)

Corn Starch

Custard Powder: Two brands of Custard Powder readily available in all supermarkets

Mung Bean Starch a.k.a. Hun Kwee Flour
(Malaysian/Singaporean/Indonesian-Type)

Mung Bean Starch:
Thai (left)
Malaysian/Singaporean/Indonesian (right)

Mung Bean Flour, meal from whole mung bean (not to be confused with Mung Bean Starch)

Water Chestnut Starch

Rice Flour (Asian-Type)

Rice Flour (Western-Type) a.k.a. Ground Rice: This is the type to use when making shortbread, as it is not ground as fine as Asian-Type Rice Flour

Glutinous Rice Flour

Cooked Glutinous Rice Flour a.k.a. Koh Fun