As the name suggests, wheat is a type of flour that is suitable for most purposes. It is usually produced from a combination of high protein bread flour and low protein cake flour. Bread flour is a variety of hard wheat flour, which contains high levels of gluten read this topic: what is all purpose flour.
This is an essential ingredient for baked items to rise properly. Cake flour is a variety of soft wheat flour, which is lighter, has lower levels of gluten in baked items that are tender and less dense, and results. The combination of flours gives all-purpose flour just the right balance for most baked goods.
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Like all-purpose flour, bread dough is made from wheat, but a hard wheat berry gives this dough a lot more protein and gluten. This is why bread dough is sometimes called high protein or high gluten flour.
This is why gluten makes bread and even cookies chewier, which can be a very good thing. You can substitute half of the dough in all or any baking recipe with bread flour, but not over-mixing when it comes to cake or pancake batter or you will have flexible results.
All purpose flour UK
All-purpose flour available is bleached or dry. After grinding the bleached flour has been treated with bleaching chemicals to make it whiter of all purpose flour uk. Your supermarket can also carry organic varieties that are produced without the use of synthetic fertilizers or pesticides.
Tips: What is All Purpose Flour
To choose the right package size for your needs, keep in mind about 3 ½ cups of flour per pound, while a five-pound bag contains about 17½ cups.
Room temperature: in a container for up to one year. White flour never really spoils, but now it sits, susceptible to kitchen pests. Try to put some bay leaves in the container to be kept away. Read this topic What is All Purpose Flour
Refrigerator or freezer: Can be stored indefinitely in airtight containers or packs in freezer bags. The dough will not freeze completely but plan to take a few hours before use to bring it out down to room temperature.
No sifting is required until your recipe calls for it. Simply fluff the dough in the container with a metal spoon and sprinkle it lightly in a dry ingredient measuring cup. Additional closed cups with tapping or a straight edge spatula or knife, without shaking scratches. A cup of flour measuring in this way should weigh about four ounces.