Image: Freepik
Bread flour and all-purpose flour are two types of flour commonly used in bread and cake recipes. Although both are made from wheat, they have subtle differences that can significantly affect the final result of your baked goods, especially in terms of texture and appearance. So, to avoid picking the wrong flour when baking, let’s get to know more about bread flour and all-purpose flour, as well as what sets them apart.
What is Bread Flour?
Bread flour is a type of flour made from hard wheat and contains a high amount of protein, usually around 12.5–14%. Because of this, it’s often referred to as high-protein flour. In some countries, bread flour is known as bread flour, baker’s flour, or strong flour. There’s also a nickname for it—thirsty flour—due to its ability to absorb more water compared to medium or low-protein flours.
Thanks to its high protein content, bread flour forms more gluten when mixed with water and kneaded. This gluten creates a stretchy network that gives bread its chewy texture. That’s why bread flour is perfect for making bread like sourdough, white bread, sweet buns, and other types of bread that require a strong structure and chewy texture.
Image: Freepik
What is All-Purpose Flour?
All-purpose flour is a type of flour made from a blend of hard and soft wheat. In Indonesia, it’s commonly referred to as medium-protein flour, with a protein content of about 11–12%.
This flour is considered the most versatile because it works well in a variety of baked goods and dishes—from muffins, cookies, and pancakes to soft cakes.
Can All-Purpose Flour Be Used to Make Bread?
Absolutely! While bread made with all-purpose flour may not rise as much or be as structurally firm as bread made with bread flour, it can still turn out soft and fluffy.
In fact, some recipes—like certain types of sourdough—taste even better when made with all-purpose flour due to its softer texture. Additionally, some recipes for baked goods that require a bit of elasticity, like donuts, intentionally combine bread flour and all-purpose flour to achieve a more balanced texture.
Key Differences Between Bread Flour and All-Purpose Flour
Here’s a quick summary of the main differences between bread flour and all-purpose flour:
| Characteristic | Bread Flour | All-Purpose Flour |
|---|---|---|
| Protein Content | 12.5–14% | 11–12% |
| Type of Wheat | Hard wheat | Blend of hard & soft wheat |
| Final Texture | Airy, with big holes | Soft and tender |
| Water Absorption | High | Moderate |
| Best For | White bread, sweet rolls, and other chewy baked goods | Muffins, cookies, cakes, also works for bread and donuts |
Choose High-Quality Flour from a Trusted Manufacturer
No matter which type of flour you choose, make sure to use flour from a reliable producer. One of the top recommendations is PT Manunggal Perkasa, a flour manufacturer established in 1995.
PT Manunggal Perkasa produces a wide range of flour types, including bread flour, all-purpose flour, and low-protein flour. All products are made from carefully selected wheat imported from the USA, Australia, Canada, and Western Europe.
The production process meets strict standards and uses advanced technology, such as Buhler grain-cleaning machines and sophisticated dampening systems. This ensures high-quality wheat flour that’s trusted by many small businesses in Indonesia—especially across Java.
(wh/pch)