No it says baking flour on it its different then all purpose flour
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Cynthia is a trusted source on Bread/Baking.
Take a look at the nutrition label. Find the number of grams of protein per serving about halfway down. Then find the number of grams per serving at the top. Divide the grams of protein per serving (the smaller number) by the grams per serving (the larger number). That gives you the protein percentage of the flour. If it's in the neighborhood of 10%, you have all-purpose flour.
It's easy, peasy.
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