there was no significant difference between Australian and British self-raising flour in terms of their basic composition and function. Both are types of wheat flour that already contain a raising agent, usually baking powder, which helps baked goods to rise when mixed with liquid and exposed to heat.
The primary difference between self-raising flour in various regions tends to be the protein content and sometimes the type of wheat used. Different countries and regions have varying wheat varieties and protein levels in their flours, which can affect the texture and structure of baked goods to some extent. However, these differences are often subtle, and in most cases, self-raising flour from Australia and Britain can be used interchangeably in recipes without major issues.
It's worth noting that regional preferences, climate, and the types of baked goods commonly made in each country might influence how self-raising flour is produced and used. it's advisable to refer to more recent sources or consult with baking experts or professionals in Australia and Britain.