Quality Wheat Atta Maida All Purpose Flour

Product Overview

Description

All-Purpose Flour
All-purpose flour is the most common type of flour sold. If ever a recipe calls simply for “flour” without providing any other descriptive terms, it is referring to all-purpose flour.

Conventional flour is made from grinding wheat until it produces a fine powder. All-purpose flour, specifically, is made using only the endosperm of the wheat grain, rather than the entire seed.

This increases the shelf-life of the flour, making it more shelf-stable than most other varieties.

It should range between 10–12% protein content, which is considered moderate.

All-purpose flour is a versatile, middle-ground flour that can be used for almost anything, though it may not be the best choice for absolutely everything.

It’s a great choice for standard baking purposes, such as pie crusts, quick bread, and cookies. But if a recipe calls for a specific type of flour, there is probably a reason for it and you should always try to follow recipes as closely as possible.

Plain Flour
All-purpose flour is the same as plain flour and can be used interchangeably in any recipe.

Plain flour is sometimes also called pastry flour, which is not technically true, though plain or all-purpose flour is very commonly and effectively used for baking pastries.

Now that you understand what all-purpose flour is, let’s look at a wide range of other types of flour to see how they compare.

Pastry Flour
Pastry flour, though often mistaken for plain or all-purpose flour, is different. It’s made with a variety of soft wheat that has a low-protein count, usually 8–9%.

The lower protein content helps pastries like pie crusts, biscuits, or cinnamon rolls to have a tender, fine crust.
Grade A Quality - Wheat  - All Purpose Flour

 

Types of Flour and Their Key Qualities

Type of Flour	Protein Content	Best Used For	When Not to Use
All-Purpose	10-12%	Cookies	Delicate recipes
Pastry	8-9%	Pie crusts	Bread or pasta
Cake	5–8%	Moist cake	Pizza dough
Wheat	13%	Pasta	Light cakes
Whole-Wheat	11–16%	Pancakes	Light cakes
Bread	12–16%	Bread	Light cakes
Self-Rising	8–12%	Biscuits	Yeast bread
Gluten-Free	Varies	Gluten-free diets	N/A
Rice	6%	Breading/tempura	Bread or pasta
Corn	7%	Moist cake	Heavy, textured goods
Almond	21%	Cookies	In delicately flavored recipes
Coconut	20%	Desserts	Moist cakes
Soy	38%	Doughnuts	High rise foods

 

• Cholesterol Free


• Low Cholesterol


• Fat Free


• Low Fat


• Saturated Fat Free


• Low Saturated Fat


• Sodium Free


• Very Low Sodium


• Low Sodium


• Sugar Free


• Cholesterol Free - FDA Shelf Tag


• Low Cholesterol - FDA Shelf Tag


• Fat Free - FDA Shelf Tag


• Low Fat - FDA Shelf Tag


• No Milk Ingredients


• No Soy Ingredients


• No Fish Ingredients


• No Crustacean Shellfish Ingredients


• No Molluscan Shellfish Ingredients


• No Tree Nut Ingredients


• No Peanut Ingredients


• No Egg Ingredients


• No Added Sugars


• No Artificial Sweeteners


• No Artificial Colors


• No Artificial Flavors


• No High Fructose Corn Syrup


• No Added Salt


• No Artificial Preservatives


• No Artificial Ingredients


• Vegan


• Vegetarian


• Pescatarian


• Saturated Fat Free - FDA Shelf Tag


• Low Saturated Fat - FDA Shelf Tag


• Sodium Free - FDA Shelf Tag


• Very Low Sodium - FDA Shelf Tag


• Low Sodium - FDA Shelf Tag


• Sugar Free - FDA Shelf Tag


• Lifestyle


• Lifestyle - Sodium


• Lifestyle