All-Purpose Flour (Bleached)
The most commonly used flour - all-purpose flour is a blend of both high and low gluten wheat. This flour is derived from the inner portion of the wheat kernel that is milled into a fine-textured powder. It's versatile enough to use in various culinary aspects.
Net. Wt. 5 Lbs.
All-Purpose Flour Uses:
- All baking applications - cakes, pie crusts, cookies, pastries
- Non-stick coating for surfaces
- Making various doughs - pizza, bread, pasta
- Thickening agent for gravy & stews