In Australia, "all-purpose flour" is known as "plain flour." It is the equivalent of American all-purpose flour, having a similar protein content of around 8-12%, making it a versatile flour suitable for most baking and cooking needs such as cakes, cookies, breads, and sauces. Unlike self-raising flour, plain flour does not contain any added leavening agents, so raising agents like baking powder need to be added separately if required by the recipe. The plain flour in Australia is typically made from a blend of hard and soft wheat flours, with moderate protein content providing a balance that works well for a variety of baked goods but is not ideal for specialty uses like bread or cake flour specifically.