<Li> All - purpose or plain flour is a blended wheat with a protein content lower than bread flour , ranging between 9 % and 12 % . Depending on brand or the region where it is purchased , it may be composed of all hard or soft wheats , but is usually a blend of the two , and can range from low protein content to moderately high . It is marketed as an inexpensive alternative to bakers ' flour which is acceptable for most household baking needs . </Li>
<Li> All - purpose or plain flour is a blended wheat with a protein content lower than bread flour , ranging between 9 % and 12 % . Depending on brand or the region where it is purchased , it may be composed of all hard or soft wheats , but is usually a blend of the two , and can range from low protein content to moderately high . It is marketed as an inexpensive alternative to bakers ' flour which is acceptable for most household baking needs . </Li>
a blend of hard and soft flour is known as
a blend of hard and soft flour is known as
All - purpose or plain flour
All - purpose or plain flour