All purpose flour

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