Plain Flour (aka all-purpose flour) has 10-12% protein content and is made from a blend of hard and soft wheat flours. It can be bleached or unbleached which are interchangeable. It is suitable for a wide variety of baked goods, including breads and pastries, although best results are obtained by using hard wheat flour for bread and soft wheat flour for pastries and cakes.

Audio Tips

Play
 
Plain-Flour1