There is no difference between "flour for making bread" and "flour to make bread." Both phrases refer to the same thing: bread flour.
There is no difference between plain flour and all-purpose flour. They are one and the same. All-purpose (plain) flour does not contain the salt and baking soda that self-rising flour has.
yes Bread flour only varies from all purpose flour based on protein content. This causes a slightly heavier dough. It can still be used for any product asking for all purpose flour, but you may notice a slight difference in texture. To see more detail about the difference between many types of flour (including all purpose and bread) check out the link below. http://www.recipezaar.com/library/getentry.zsp?id=64
Hong Kong flour is a type of all-purpose flour that is highly bleached.
It is bread flour.
all purpose flour has bleach in it, therefore when you eat anything made with all purpose flour you are eating bleach.
In general, yes.
In most cases plain flour is identical to all-purpose flour. All-purpose flour may be used to bake bread or pastries, whereas pastry flour has a low percentage of gluten and bread flour has a high percentage of gluten. Plain, or all-purpose flour has a medium percentage of gluten.
not same
Plain flour is most likely all purpose flour. It will work just fine for bread, but bread flour is specifically blended for bread making. It has more gluten which is what forms the bubbles in bread and helps it rise better. Plain flour is milled, blended and produced slightly differently than that for bread flour. Bread flour is much more of a stronger flour, whilst plain white flour is not. Both flours (whilst bread flour being the best to use for bread), need raising agents, since the flours are heavy. The most commonly used agent is yeast, in small amounts depending on size of loaf. Better results are achieved with using bread flour. So if you want to make bread then best use bread flour for better results and much tastier well balanced bread.
00 grade flour is a high quality flour which has a higher gluten content than standard plain flour, making the mixture stronger without being heavier, so it is ideal for pasta, bread and pastries.
All purpose flour is your "baseline" flour--it's wheat that's been dehulled, ground and fortified. Cake flour is ground finer than all purpose flour. Cakes have a very fine texture you can't really get from all purpose flour, because all-purpose flour's particles are larger. Bread flour has more gluten in it, which gives you a more substantial bread.