Question 1

What is UFM White Swan Bread Flour and what is it best used for?

Accepted Answer

UFM White Swan  Bread Flour is a high-protein bread flour with approximately 13.5–14.5% protein. When mixed with water and kneaded, it develops a strong gluten network that traps yeast gas, yielding airy, elastic, well-structured baked goods. Best for bread, pizza, doughnuts, and any baked goods needing a firm, chewy structure.

Question 2

What is UFM Red Lotus brand and what is it best used for?

Accepted Answer

UFM Red Lotus brand is a premium low-protein cake flour with 7.8–8.8% protein. Its fine texture minimises gluten formation, producing a light, airy, and tender crumb. Best suited for soft cakes, sponge cakes, chiffon cakes, and steamed buns.

Question 3

What is UFM Cake Flour (Royal Fan brand) and how does it differ from UFM Red Lotus brand?

Accepted Answer

UFM Cake Flour (Royal Fan brand) is a low-protein cake flour at 7.8–8.8%, similar to Red Lotus. Ideal for general cakes, sponge cakes, and soft-textured pastries. Compared to UFM Red Lotus brand, Royal Fan brand has a slightly coarser flour texture but still delivers excellent results for everyday baking.

Question 4

What is UFM Kite All-Purpose Flour?

Accepted Answer

UFM Kite All-Purpose Flour is a medium-protein flour at 10–11%, balancing structure and tenderness. Versatile and best suited for cookies, muffins, pancakes, and everyday savoury cooking. Its flexibility makes it the top choice for beginners and home bakers who prefer a single flour for multiple recipes.

Question 5

What is UFM Blue Star All-Purpose Flour?

Accepted Answer

UFM Blue Star All-Purpose Flour is a medium-protein all-purpose flour with 10–11% protein, providing a balance between tenderness and structure. Suitable for cookies, muffins, pancakes, and general everyday cooking—an ideal choice for beginners and home bakers seeking a versatile flour.

Question 6

What is UFM Crispy Coating Flour and how is it used?

Accepted Answer

UFM Crispy Coating Flour is a ready-to-use premix designed specifically for deep frying. Key properties: long-lasting crunch, low oil absorption, and an even golden colour. Usage: (1) Wet method — mix with water to create a batter for dipping; (2) Dry method — coat the ingredient directly in dry flour before frying.

Question 7

How many types of UFM premix flour are there and what are they used for?

Accepted Answer

UFM offers 9 premix flour varieties: (1) Waffle Mix — crispy outside, soft inside; (2) Cookie Mix — crunchy or crumbly texture; (3) Butter Cake Mix — dense, tender, buttery crumb; (4) Pancake Mix — fluffy, soft, and consistent; (5) Donut Mix — light, elastic yeast doughnut; (6) Puifai Mix (Cotton Soft Bun Mix) — light, airy texture; (7) Sponge Cake Mix — fine, airy crumb; (8) Brownie Mix — fudgy, moist, intense flavour; (9) Bread Mix — strong structure, fluffy and soft.

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Ready to use flour

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