All - purpose or plain flour is a blended wheat with a protein content lower than bread flour, ranging between 9 % and 12 %. Depending on brand or the region where it is purchased, it may be composed of all hard or soft wheats, but is usually a blend of the two, and can range from low protein content to moderately high. It is marketed as an inexpensive alternative to bakers ' flour which is acceptable for most household baking needs.
a blend of hard and soft flour is known as
All - purpose or plain flour