All-purpose white flour

All-purpose white flour is one of the basic ingredients in cooking and baking. It is a fine powder obtained from milling wheat after removing the bran and germ, resulting in a product that is white in color and has a smooth texture.

Its origin dates back to the domestication of wheat in the Middle East, although today it is produced and consumed all over the world. White flour is especially valued for its ability to provide structure and elasticity to doughs, thanks to its gluten content, making it ideal for bread-making, pastry, and the preparation of a wide variety of recipes.

Regarding its nutritional properties, although white flour is an important source of carbohydrates and provides energy, it contains less fiber and micronutrients than whole wheat flours due to the removal of the bran and germ during processing. Some versions are fortified with vitamins and minerals to compensate for these losses.

In different Latin American countries, all-purpose white flour may also be known as common flour, refined wheat flour, or simply wheat flour. Depending on the country, there may be specific variants for bread-making or pastry, but this term is generally used to refer to standard white flour suitable for most home recipes.