Fine flour is flour that has been ground even finer than it normally is. Many breads are made with fine flour and it can be made of different things. Wheat flour is obviously made of wheat, but it is coarser than fine flour. Fine flour can be made of wheat or other types of flour. The uses of fine flour and that of wheat flour are different.
Fine flour can be used to make breads and certain desserts. Wheat flour is used to make cakes. Also, different types of pasta sheets are significantly made from finer flour and not the wheat flour. There are also different types of flour including all-purpose flour which is used the most compared to self-rising flour.
Fine flour differs from normal wheat flour by being thoroughly sifted, and a soft wheat, high in starch, is used. This flour is best for cakes, biscuits and baking. Refined wheat flours are, by law, enriched with thiamin, riboflavin, niacin and iron, and fortified with folic acid.
Flour from "hard" wheat - best for bread making- is higher in protein—including gluten, which makes dough sticky, elastic and able to hold air bubbles formed by a leavening agent as the dough rises. Flours from "soft" wheat have less protein and less elastic quality, so they are better for delicate pastries and cakes.