All-Purpose Flour
Flour
Standard wheat flour for general baking
Functions
Dietary Info
Allergen Warning
About All-Purpose Flour
All-purpose flour, a staple in many kitchens, is a versatile flour made from a blend of hard and soft wheat. This combination provides a balanced protein content, usually around 10-12%, making it suitable for a wide range of baked goods. Its key properties include providing structure and binding, which help baked items maintain their shape. The mild flavor of all-purpose flour allows it to complement other ingredients without overpowering them, making it ideal for cookies, cakes, breads, and pastries. Its adaptability in recipes is why it's a go-to for home bakers.
History
The origins of all-purpose flour trace back to the milling innovations of the 19th century, particularly with the advent of roller milling, which allowed for finer and more consistent flour. Before this, flour was typically made using stone-ground techniques, which produced coarser grains. As industrialization spread, the demand for a versatile flour grew. All-purpose flour became popular in the early 20th century, as it simplified cooking by eliminating the need for multiple types of flour. Its introduction coincided with the rise of home baking and packaged goods, becoming a cornerstone in modern baking practices.
