All-purpose unbleached wheat flour

Unbleached all-purpose wheat flour is a basic and versatile ingredient in the kitchen, especially in baking and pastry making. It is obtained from milled wheat, maintaining its natural color without undergoing chemical bleaching processes, which allows it to retain a more authentic flavor and a higher amount of nutrients.

This type of flour is commonly used to prepare everything from breads, cookies, and cakes, to sauces and breadings. Unbleached all-purpose wheat flour has a moderate gluten content, making it ideal for a wide variety of recipes where a soft and spongy texture is desired.

The origin of this flour dates back to wheat-producing countries, such as the United States, Canada, and various European countries, but its use has spread widely in Latin America due to its versatility and quality.

Properties:

• It better preserves the natural flavor of wheat by not undergoing chemical bleaching processes.
• It contains a balanced content of proteins and gluten, suitable for multiple preparations.
• It is rich in starches and provides good structure and texture to baked goods.
• It can be found enriched with vitamins and minerals depending on the manufacturer.

Synonyms in Spanish for Latin America:

• Harina de trigo sin blanquear
• Harina de trigo integral (although the latter includes more fiber, in some places it is used to differentiate unrefined flour)
• Harina natural

In summary, unbleached all-purpose wheat flour is indispensable in the kitchen for its quality and functionality, perfect for those who prefer less processed ingredients with a more authentic flavor and texture.