Bread flour is hard-wheat flour with about 12 percent of protein. Bread flour is used for a yeast-raised of bread dough because it produces more of the gluten than the dough which made with other flour. Enough gluten can produce shiny bread with good volume. Products that produced by this flour are French bread, sweet bread, doughnut etc. Cake flour is soft-wheat flour that contains 7.5 percent of protein. Low of gluten causes the product has a soft and crumbly texture. The products that produced by this flour is marble cake flour, lapis Surabaya, rainbow cake etc. All-purpose flour is flour containing 10.5 percent of protein. It is medium protein flour, which can be used