All-purpose flour is a versatile white flour made from a blend of hard and soft wheat, making it suitable for a wide range of baking and cooking tasks like cakes, cookies, and thickening sauces. In the UK, it is most commonly known as plain flour and contains a moderate protein content, placing it between high-protein bread flour and low-protein cake or pastry flour.
Composition and characteristics
Protein content: Contains a moderate amount of protein, typically 9-14%, which allows it to form a gluten structure strong enough for many baked goods but soft enough for tender items.
Wheat blend: Milled from a combination of hard and soft wheat to create a balance of gluten-forming proteins and a softer texture.
Refinement: It is a white flour with the bran and germ removed, and in many countries, it is fortified with added nutrients like iron and B vitamins after milling.
Gluten: Contains less gluten than bread flour, so it creates a less stretchy dough.
Common uses
Cakes, biscuits, and cookies
Pastries and pie crusts
Quick breads and pizza bases
Thickening for sauces, gravies, and soups
Coating for meats and vegetables
Type
Grain
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