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All-purpose flour, also known as Maida, is a highly versatile ingredient essential for both professional bakers and home cooks alike. Made from a blend of hard and soft wheat, this flour boasts moderate protein content ranging from 10% to 12%, making it perfect for an extensive range of culinary tasks, including baking bread, cookies, cakes, and even sauces. Available in both bleached and unbleached varieties, all-purpose flour caters to diverse baking requirements. The bleached variety is chemically treated to create a finer, softer texture, making it ideal for delicate pastries and cakes. In contrast, unbleached flour retains more nutrients due to its natural aging process, resulting in a denser product often preferred for bread and pizza dough. No matter the culinary application, this all-purpose flour is designed to enhance flavor and ensure perfect consistency, making it a staple in any kitchen.

Key Features

Features Description
Versatility Suitable for baking and cooking a wide range of products including bread, cookies, cakes, and thickening sauces.
Moderate Protein Content Contains 10-12% protein, ideal for various textures and results.
Varieties Available in bleached and unbleached forms, catering to different baking needs.
Texture Quality Bleached version offers a fine, soft texture preferred for cakes; unbleached offers a denser texture suited for bread.
Nutritional Benefits Unbleached flour retains more nutrients due to natural aging, making it a healthier choice for bread-making.
Attributes Description
Ingredient Composition Blend of hard and soft wheat
Protein Content 10-12%
Product Forms Available in both bleached and unbleached.
Typical Uses Baking bread, cookies, cakes, sauces, and more.
Texture Fine and soft (bleached); denser (unbleached).

*Disclaimer: This above description has been AI generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.

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Country of Origin: India

All-purpose flour is a versatile flour made from a blend of hard and soft wheat. It is suitable for a wide range of baking and cooking needs, including bread, cookies, cakes, and sauces. It has a moderate protein content, making it a go-to staple in many kitchens.

All-purpose flour, a blend of hard and soft wheat, is incredibly versatile for various baking and cooking applications. It has a moderate protein content, typically around 10-12%, which makes it suitable for bread, cookies, cakes, and thickening sauces. This flour comes in both bleached and unbleached varieties.

Bleached flour has been chemically treated to whiten and soften its texture, often preferred for cakes and pastries due to its fine, soft consistency. Unbleached flour is naturally aged and retains more nutrients, giving a denser texture, ideal for bread and pizza dough. Both types are essential in the kitchen, offering different textures and results based on their unique processing methods.



Cereals, Pulses & Food Grains

Flour

All-purpose Flour

Maida

Wheat Flour

Baking Flour

Bleached Flour

Unbleached Flour

Versatile Flour

Bread Flour

Cooking Flour

All Purpose Flour (Maida, Whear Flour)

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