αλεύρι γ.ο.χ. -> AP flour, plain flour, all-purpose flour, general purpose flour

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αλεύρι γ.ο.χ. -> AP flour, plain flour, all-purpose flour, general purpose flour
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All-purpose, or "AP flour", or plain flour is medium in gluten protein content at 9.5-11.5%(10-12% from second source) protein content. It has adequate protein content for many bread and pizza bases, though bread flour and special 00 grade Italian flour are often preferred for these purposes, respectively, especially by artisan bakers. Some biscuits are also prepared using this type of flour. "Plain" refers not only to AP flour's middling gluten content but also to its lack of any added leavening agent (as in self-rising flour).
Flour - Wikipedia

Cake flour = low protein = less gluten = softest texture = great for vanilla cake
All-purpose flour = medium protein = moderate gluten = suitable for anything
Bread flour = high protein = more gluten formation = hardest texture = great for bread
Homemade Cake Flour Substitute | Sally's Baking Addiction
« Last Edit: 22 Mar, 2021, 17:09:46 by spiros »


 

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