BAKING MASTER ENTITY
All-Purpose Flour
A versatile wheat flour milled from a combination of hard and soft wheat, ideal for cakes, breads, pastries, and sauces.
Known Aliases:ap flourplain flourwhite flourwheat flour
Density & Kitchen Volume Conversions
Exact Culinary Density: 0.528 g/ml
Allows precision volumetric to mass calculations for baking and sauce emulsions.
| Volume Unit | Weight (Grams) | Weight (Ounces) |
|---|---|---|
| 1 Level Cup | 125 g | 4.41 oz |
| 1 Level Tablespoon (tbsp) | 7.8 g | 0.28 oz |
| 1 Level Teaspoon (tsp) | 2.6 g | 0.09 oz |
Recommended Ingredient Substitutes
Bread Flour
Ratio: 1:1Higher protein (12-14%), yields a chewier texture.
Cake Flour
Ratio: 1 cup cake flour + 2 tbsp AP flour per cupLower protein (7-9%), lighter texture.
1:1 Gluten-Free Baking Flour
Ratio: 1:1Ensure xanthan gum is included for binding.
Storage & Food Preservation
Store in an airtight container in a cool, dark pantry. Freeze for extended shelf life up to 1 year.
Typical Shelf Life: 6 to 12 months
Nutrition Panel (Per 100g)
Calories364 kcal
Protein10.3g
Total Carbohydrates76.3g
Dietary Fiber2.7g
Sugars0.3g
Total Fat1g
Sodium2mg
Standard USDA FoodData Central reference values.