Instant flour

Instant flour is a type of flour that has been specially processed to dissolve easily in liquids without the need for sifting or intensive mixing. It is commonly used in recipes where speed and convenience are important, such as in the preparation of smoothies, sauces, quick doughs, and baked goods. This flour is usually pre-cooked or treated to allow for quick and even hydration in any type of preparation.

The origin of instant flour dates back to the need to simplify and speed up culinary processes, especially in the food industry and modern home cooking. It can be made from various grains, with wheat being the most common, but there are also variants made from corn, rice, and other grains. Its development has been a key innovation for improving texture and speed in food preparation.

Regarding its properties, instant flour maintains a similar content of proteins and carbohydrates as traditional flour, but its main advantage is the ease with which it integrates into liquids and mixtures without forming lumps. This characteristic makes it ideal for recipes that require quick and homogeneous preparation. Furthermore, it can improve the stability and texture of the final products.

In different Spanish-speaking countries, instant flour may have various synonyms, such as pre-cooked flour, quick flour, soluble flour, or fast-acting flour. It is important to verify the context and the specificity of the product, as in some regions there may also be specific variants of instant flour used especially for the preparation of traditional dishes.