What is general purpose flour?

Here are some key characteristics of general-purpose flour:

Versatile: General-purpose flour is suitable for a wide range of baking purposes, from cakes and cookies to breads and pastries. Its moderate protein content gives it a good balance between strength and tenderness, making it adaptable to various recipes.

All-around use: As its name suggests, general-purpose flour can be used for a variety of baking tasks, making it a convenient choice for home bakers who may not have a specific type of flour on hand.

Protein content: The protein content of general-purpose flour contributes to the structure and texture of baked goods. The moderate protein level provides a good compromise between gluten development and tenderness, allowing for a wide range of baking results.

Gluten formation: When mixed with water, the proteins in general-purpose flour form gluten. Gluten is a network of elastic proteins that gives bread and other yeast-based baked goods their structure and chewy texture.

Blending: General-purpose flour is often blended with other flours to achieve specific properties in baking. For example, it can be combined with bread flour to increase the protein content and improve gluten development in bread recipes, or with cake flour to create a more tender texture in cakes.

Overall, general-purpose flour is a versatile and widely used flour that is suitable for a variety of baking applications. Its balanced protein content makes it a go-to choice for home bakers who want a reliable and adaptable flour for their baking projects.