Below is a list of all known varieties for All-Purpose Flour. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| All-Purpose Flour (Organic) | AP flour milled from organically grown wheat; known for minimal processing. |
| All-Purpose Flour (Stone-Milled) | Flour milled using traditional stone grinding methods, which retains more of the wheat germ and results in a more flavorful product. |
| All-Purpose Flour (Unbleached) | AP flour that has not undergone chemical bleaching; generally preferred for yeast doughs and breads. |
| All-Purpose Flour (Whole Grain) | A blend that uses a portion of whole wheat flour to increase fiber while retaining some versatility for general use. |
| Clear Flour (First/Second) | A by-product of white flour milling; a dark, high-protein flour with excellent water absorption, used in rustic and rye breads. |
| High-Extraction Flour | Flour milled to remove some, but not all, of the bran and germ; yields a product darker than white flour but lighter than whole wheat. |
| Patent Flour | A technical term for high-quality, high-endosperm flour with minimal bran, representing the whitest, lightest AP flour. |
| Tipo "0" Flour | Italian classification of finely milled wheat flour, less refined than "00" but highly versatile for breads and pasta. |
| Tipo "1" Flour | A less refined Italian wheat flour with a higher ash content, used for rustic bread and providing a more pronounced flavor. |
| Tipo "2" Flour | A highly rustic Italian wheat flour, similar to a high-extraction or light whole-wheat flour. |