Question: what is the difference between first class and third class flour?
Answer: 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.