Plain white flour

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You’ll find a lot of recipes calling for all purpose flour, and might find yourself wondering why there are so many different types. Can you swap bleached flour for unbleached, for instance? And is it necessary to always use enriched all purpose flour or could you just substitute it with another type? All purpose flour, as the name suggests, can be used for most recipes where flour is needed. It’s good in savory applications, such as when you need to thicken a sauce or stew. It can also be used to bake and in some recipes might be used in conjunction with a raising agent like baking soda or baking powder. It’s a versatile, long-lasting, and mild-flavored white flour which might be known as plain flour depending where you are in the world. Technically, all flours are bleached. But when you see “bleached” flour on the packet, it means it was treated with chemical agents. This makes it age more quickly and results in a white, softer, and finer type of flour. Unbleached–which actually does bleach as it ages naturally anyway–will be darker and more coarse. When it comes to flour, the term enriched refers to vitamins and minerals. Much in the same way some breakfast cereals are fortified with extra vitamins, so are some flours. Typically, vitamins and minerals which are added include niacin, riboflavin, folic acid, thiamine, and iron. Sometimes calcium is also added. Many of these are lost during the milling process and in the case of enriched flour, added back at a later stage.

Plain white flour nutrition and vitamin info per 100g

Energy	364	kcal
Total Fat	0.9800000190734863	g
Carbohydrate Total	76.30999755859375	g
Sugars	0.27000001072883606	g
Protein	10.329999923706055	g
Sodium	2	mg
Fiber	2.700000047683716	g

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Plain flour