Why All Purpose Flour?

Flour is milled from different varieties of wheat containing different amounts of protein. And it’s the different levels of protein that give each type its own unique qualities.

In general, flour made from harder wheat (like bread flour) is higher in protein and gluten, making it ideal for crusty breads and yeast-risen products. Flour made from softer wheat (like cake flour) contains less protein and gluten, making it more appropriate for lighter, more tender goods like cakes and biscuits.

A combination of hard and soft wheat is milled to produce all-purpose flour. The resulting medium protein content offers just the right balance of strength and tenderness for the everyday baker to make chewy breads, delicate tarts and everything in between.

All-purpose flour is available bleached or unbleached. Bleached flour has been treated with bleaching chemicals after milling to make it whiter.