A widely available, all-purpose baking ingredient derived from wheat, it undergoes a milling process where the bran and germ are removed, leaving primarily the endosperm. Unlike its bleached counterpart, this variety retains its natural color and flavor as it isn’t treated with chemical bleaching agents. This results in a product with a slightly off-white hue and a subtle, wheaty taste. It is frequently used in a range of baked goods, from breads and cakes to cookies and pastries.
Its significance lies in its versatility and its perceived health benefits compared to bleached alternatives. Many bakers prefer it for its natural qualities, believing it contributes a more authentic flavor to their creations. Historically, the milling and distribution of this type of flour played a crucial role in the development of the baking industry and the widespread availability of baked goods to consumers. Its consistent performance makes it a reliable staple in both home kitchens and professional bakeries.
