/ 75 g plain flour

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 dried wheat berries to remove the bran and germ, leaving primarily the starchy endosperm. Plain flour has a mild, slightly nutty flavor and a fine, powdery texture that ranges from cream to off-white in color. Standard plain flour typically contains 10-12% protein and constitutes the foundational ingredient in baking and cooking across most Western cuisines. Its moderate protein content and gluten-forming potential make it suitable for a wide range of applications, from tender cakes and pastries to bread and pasta.

Plain flour serves as the primary dry ingredient in countless baking applications, including cakes, cookies, quick breads, pastries, and pie crusts. It is also used as a thickening agent in sauces, gravies, and roux bases, and as a coating for proteins in pan-frying and deep-frying. In dough-based preparations, plain flour's gluten development properties are essential for creating structure in yeasted breads and laminated doughs. Beyond baking, it is used to dust work surfaces and prevent sticking, and as a binder in force meats and other preparations. Plain flour's versatility makes it indispensable in both professional and home kitchens across diverse culinary traditions.