what is the difference between 1st class flour and 3rd class flour?
THE VERY LOW PROTEIN CONTENT IS NOT ENOUGH TO CARRY THE WEIGHT OF THE INGREDIENTS, THUS NOT PRODUCING ENOUGH STUCTURE TO FORM A STURDY BREAD. THIRD CLASS - TERCERA, USED IN COOKIES AND NOODLES, CHEAPER THAN FIRST CLASS. YOU CANNOT USE THIS TO MAKE BREAD, IT IS SOMETIMES ADDED TO BREAD FLOUR TO CREATE A LIGHTER PRODUCT.