All purpose flour

All-purpose flour combines the desirable qualities of both hard and soft wheat flour. It does not contain bran or germ and is known as white wheat flour, or simply ‘flour’.

To make flour pure white, it is treated chemically with chlorine dioxide, benzoyl peroxide and acetone peroxide.

It forms less strong and elastic dough than bread flour and it may be enriched or bleached. All purpose flour contains slightly less protein than unbleached.

Many bakers prefer to use bleached flour for cakes, cookies and pastries because they say the result are more delicate.

As its name implies, can be used for many purposes, including baking, thickening and coating. All purpose flour usually is sold pre-sifted and is available bleached or unbleached.

All purpose flour is a blend of flours and each company has its own trademark style and protein content for its all purpose flour.
All purpose flour