Yleisvehnäjauho

Yleisvehnäjauho, also known as all-purpose flour or plain flour, is a common type of wheat flour used in baking and cooking. It is made from a blend of hard and soft wheat varieties, which gives it a moderate protein content, typically between 9% and 11%. This protein content is ideal for a wide range of applications, as it allows for sufficient gluten development without being too tough for delicate baked goods.

The milling process for yleisvehnäjauho usually involves removing the bran and germ from the wheat kernel, leaving behind the endosperm, which is then ground into a fine powder. This results in a flour that is light in color and has a relatively neutral flavor. Its versatility makes it a staple ingredient in many kitchens worldwide.

Yleisvehnäjauho is suitable for making bread, cakes, cookies, muffins, pancakes, and thickening sauces and gravies. While it can be used for most baking needs, specialized flours like bread flour (higher protein) or cake flour (lower protein) may offer superior results for specific recipes. However, for everyday cooking and general baking, yleisvehnäjauho is an excellent all-around choice. It is readily available in most grocery stores and is a fundamental ingredient in many traditional and modern recipes.