/ 250 g plain flour
Plain flour is primarily composed of carbohydrates (starch) with moderate protein content (10-12%), making it calorie-dense. Enriched varieties are fortified with B vitamins and iron; whole wheat flour contains additional fiber and micronutrients from the bran and germ.
About
Plain flour, also known as all-purpose flour or wheat flour, is a finely ground powder derived from the endosperm of wheat kernels (Triticum aestivum). It is produced by milling cleaned wheat grains to separate the bran and germ, leaving primarily starch and protein. Plain flour typically contains 10-12% protein and has a neutral, slightly earthy flavor with a fine, powdery texture. It is the most widely used flour in baking and cooking across Western cuisines, characterized by moderate gluten content that provides structure without excessive elasticity, making it suitable for a broad range of applications from cakes and pastries to breads and sauces.
Culinary Uses
Plain flour serves as the foundational ingredient in countless baked goods, including cakes, cookies, biscuits, pastries, and quick breads. It is also essential for making pasta dough, pie crusts, and savory preparations such as roux for sauces and breading for fried foods. In bread baking, it is often blended with higher-protein bread flours to achieve desired crumb structure. Plain flour's moderate gluten content makes it versatile for both delicate cakes (where minimal gluten development is desired) and standard bread applications (where some structure is needed). It is the standard thickening agent in many sauces and gravies across European and North American cuisines.