It is a blend of both hard and soft wheat flours, which gives it a medium protein content. This content ranges from 10 to 12 ...

The six classes of wheat have different purposes and regions that they grow -- the U.S. grow more hard wheat, while Europe ...

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 ...

It also has a naturally dense texture and strong binding properties, making it a great vegan and gluten-free substitute for wheat flour. You’ll generally need slightly less chickpea flour ...

It will often be marked on a recipe, but you can assume you'll be using all-purpose flour if there is no specification. Two types of wheat — hard wheat with a higher natural protein content ...