Bleached all-purpose flour

Bleached all-purpose flour is a type of refined wheat flour that has been treated with bleaching agents to achieve a purer white color and a fine, smooth texture. This ingredient is one of the most versatile in the kitchen, ideal for preparing a wide variety of recipes ranging from breads, cakes, cookies, to sauces and batters.

Its origin lies in the milling of wheat, a cereal cultivated thousands of years ago in regions like the Middle East. Bleached all-purpose flour is obtained through modern industrial processes where, in addition to refining the grain to remove the bran and germ, natural or chemical bleaching products are added to accelerate the clarification of the flour and, sometimes, improve certain properties of the dough, such as its ability to retain air and create more tender textures in baked goods.

Among its properties, its moderate gluten content stands out, making it suitable for various preparations without being as strong as high-protein flours (bread flour) nor as low as pastry flours. Bleached flour also has a lighter color and a more uniform consistency that helps improve the final appearance of baked products.

Regarding synonyms in Spanish used in Hispanic America, it can be found under names such as: harina multiusos blanqueada, harina común blanqueada, or simply harina blanqueada. In some countries, the word "harina" without further specification usually refers to all-purpose wheat flour, and the term "blanqueada" is what indicates the specific treatment it has received.