For All-Purpose Flour we have terms and definitions in 3 topics. The topics are Candy Making, Cooking Ingredients and Food.

All-purpose Flour (Candy Making)

A blend of soft and hard wheat flours with a medium amount of gluten, suitable for most baking purposes.

All-purpose Flour (Cooking Ingredients)

All-purpose flour is milled from the inner part of the wheat kernel. It's a combination of hard (high-protein, like bread) and soft (low-protein, like cake and pastry) flours, and is suitable for most uses. For best results, avoid bleached flour.

All-purpose Flour (Food)

has a medium protein content that makes it suitable for most baking uses. Store all-purpose flour in an airtight container for up to 1 year.

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