Flour type - Segitiga Biru / Cakra / Kunci

I realized recipe from my family or my Indonesian friends sometimes need flour "segitiga biru" or "cakra" or "kunci".

As the place where I live I couldn't find this brand, hence I am searching at Bogasari to find out what this flour is.

From http://www.bogasari.com/produk/informasi-produk.aspx under "Tepung Terigu" section, I got following:

"Ketepatan penggunaan jenis tepung sangat penting dalam pembuatan suatu makanan. Cakra Kembar yang merupakan tepung terigu berprotein tinggi sangat ideal untuk pembuatan roti dan mi. Sedangkan Segitiga Biru yang merupakan terigu berprotein sedang sangat cocok untuk membuat aneka makanan. Untuk membuat produk cake (sponge cake, chiffone cake), biscuit dan wafer paling cocok menggunakan terigu Kunci Biru yang merupakan terigu berprotein rendah. Terigu Lencana Merah cocok digunakan untuk membuat aneka makanan dan jajan pasar."

Allow me to translate to English.

"Accuracy in using the type of flour in making foods is very important. Cakra Kembar is a high-protein flour and ideal for making bread and noodles. While Segitiga Biru is medium-protein wheat that is highly suitable for making meals. To make product cake (such as sponge cake, chiffon cake), biscuit and wafer, is most appropriate to use Kunci Biru flour which is low-protein flour. Lencana Merah flour is used to make a variety of foods market."

This website is very informative.

I found another information at "http://www.bogasari.com/tentang-kami/seputar-tepung-terigu.aspx" as following: "Tepung terigu berprotein 12 %-14 % ideal untuk pembuatan roti dan mie, 10.5 %-11.5 % untuk biskuit, pastry/pie dan donat. Sedangkan untuk gorengan, cake dan wafer gunakan yang berprotein 8%-9%." In English is "Wheat with 12%-14% protein is ideal for bread and noodle, 10.5%-11.5% is ideal for biscuit, partry/pie and donat. While for fritter, cake and wafer use flour with 8%-9% protein."

Hope this information helps you to find a substitute flour at your place.

Happy baking! :)