All-purpose flour has a protein content of around 10-12%, which is lower than bread flour but higher than cake flour. This moderate protein content makes it suitable for a wide variety of baked ...

Let's go over the basics of flour and the differences between all-purpose flour (AP flour) and cake flour. [feast_advanced_jump_to] There are many flours available, each with its unique properties ...

Semolina is a type of flour made from durum wheat, a variety typically planted in the spring and harvested in the fall. Durum wheat grains are golden in color, so the milled semolina is a pale ...

Vitamins, which are lost during the processing, are often added back in artificially to increase the flour's nutritional value. Additionally, plain, all-purpose or soft white flour is usually ...