/ 7 oz plain flour
Plain flour is a good source of carbohydrates and provides some protein and B vitamins. Enriched varieties may contain added iron and folic acid to compensate for nutrients lost during milling.
About
Plain flour, also known as all-purpose flour or soft wheat flour, is a finely ground powder derived from the endosperm of wheat grains (Triticum aestivum). It is produced by milling wheat kernels to remove the bran and germ, leaving primarily the starch-rich endosperm. Plain flour typically contains 10-12% protein and possesses a neutral, slightly sweet flavor. The granular texture and composition make it suitable for a wide range of baking and cooking applications. Varieties may differ by wheat cultivar, milling process, and regional naming conventions (e.g., cake flour in some markets contains less protein than standard all-purpose flour).
Culinary Uses
Plain flour is the foundational ingredient in countless baked goods including bread, cakes, pastries, cookies, and biscuits. It is used as a thickening agent in sauces, gravies, and soups through the roux method. In Asian cuisines, plain flour serves as a coating for fried foods and as a base for noodles and dumplings. The gluten network formed when flour is hydrated and worked provides structure and elasticity essential to bread-making and pastry dough development. Plain flour can be whisked into cold liquids to create slurries or mixed dry with other ingredients for batters and dry rubs.