What is soft or weak flour best used for baking?

Soft or weak flour is best used for baking cakes, pastries, and biscuits. This type of flour has a lower protein content than all-purpose or bread flour, which makes it less elastic and more tender. Soft flour is milled from soft wheat varieties, which have a lower gluten content than hard wheat varieties. Because of its low gluten content, soft flour is not suitable for making bread or other baked goods that require a lot of structure and elasticity. However, it is ideal for delicate baked goods that need to be light and tender, such as sponge cakes, shortcakes, and pie crusts.