All-purpose unsifted flour

Unsifted all-purpose flour is a basic ingredient in cooking and baking, used to prepare a wide variety of recipes, from breads and cakes to sauces and breadings. It is common wheat flour that has not gone through a sifting process, which means it may contain small, coarser particles and have a slightly denser texture compared to sifted flour.

This flour is obtained from wheat, a cereal grain originating from the Fertile Crescent region in the Middle East, and its production has spread around the world, adapting to different varieties of wheat and milling methods.

Regarding its properties, unsifted all-purpose flour retains a greater amount of bran and germ, which provides more fiber and nutrients compared to highly refined flour, though not to the same extent as whole wheat flour. It is rich in carbohydrates and proteins, especially gluten, which is essential for providing structure and elasticity to baked goods.

In different Spanish-speaking countries, this flour may also be known as common unsifted flour, unstrained flour, or simply unsifted flour. It is important to clarify that, although the term may vary, it always refers to flour that has not been passed through a sieve or sifter before use.

For recipes that do not require an extremely fine texture, unsifted all-purpose flour is ideal, as it offers a more consistent result and can provide a slightly more rustic flavor thanks to the presence of larger particles.