Bleached Or Unbleached Flour

Baking By cookiedoescakes Updated 14 Nov 2011 , 9:35pm by cookiedoescakes

cookiedoescakes Posted 14 Nov 2011 , 4:33pm
post #1 of 3

I would like to know the difference between bleached & unbleached flour. I also would like to know when I should use them. At this time all I have used was bleached but I would like to know if my cakes would benifit from using unbleached.

2 replies
MCurry Posted 14 Nov 2011 , 4:48pm
post #2 of 3

See the below websites. I also find that if a recipe does not say which to use, I typically will use bleached as that was the more commonly used.

Flour that is bleached naturally as it ages is labeled "unbleached," while chemically treated flour is labeled "bleached." Bleached flour has less protein than unbleached. Bleached is best for pie crusts, cookies, quick breads, pancakes and waffles. Use unbleached flour for yeast breads, Danish pastry, puff pastry, strudel, Yorkshire pudding, éclairs, cream puffs and popovers.,grains.htm

cookiedoescakes Posted 14 Nov 2011 , 9:35pm
post #3 of 3

thank you

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