/ 6oz plain flour
Plain flour is primarily composed of carbohydrates, providing approximately 95 calories and 20 grams of carbohydrates per ounce. It is a source of B vitamins and iron, particularly when enriched, though it is relatively low in protein and fiber compared to whole wheat flour.
About
Plain flour, also known as all-purpose flour or soft wheat flour, is a finely milled powder derived from the endosperm of wheat grains (Triticum aestivum). It is produced by grinding cleaned wheat kernels and sifting the resulting material to achieve a uniform, powdery texture. The flour contains the starchy endosperm with minimal bran and germ, resulting in a pale, neutral-colored powder with a mild wheat flavor.\n\nPlain flour is characterized by a moderate protein content (typically 10-12%), which makes it versatile for both baked goods and thickening applications. It readily absorbs liquid and develops gluten networks when hydrated and manipulated, properties essential for bread-making and pastry production. The texture is consistently fine and free-flowing.
Culinary Uses
Plain flour is the foundation of most Western baking and pastry work, used for breads, cakes, cookies, pastries, and pie crusts. It serves as a thickening agent in gravies, sauces, and roux-based preparations. In bread-making, its moderate gluten content produces structure without excessive toughness; in cakes and pastries, it yields tender crumb. The flour can be used for dusting work surfaces, coating proteins before pan-frying, or creating batters for fried foods. It is also employed in some soups and sauces as a binding agent.