Cone: Bleached Wheat Flour

Bleached wheat flour is a type of wheat flour that has been treated with chemical agents, such as chlorine gas or benzoyl peroxide, to whiten it and alter its protein structure. This process makes the flour finer, softer, and gives it a brighter white color compared to unbleached flour. It is derived from wheat grain.

Manufacturers use bleached wheat flour primarily in baked goods like cakes, cookies, pastries, and ice cream cones. The bleaching process helps create a tender crumb, a lighter texture, and a more uniform appearance in these products. It is favored for its ability to produce a soft and delicate final product.

Bleached wheat flour is a common food ingredient and is generally recognized as safe (GRAS) by the FDA for its intended use. The bleaching agents used are approved by the FDA. Some health discussions revolve around the nutritional differences between refined flours, like bleached wheat flour, and whole grain flours, with refined flours having fewer nutrients unless enriched. There are no specific controversies regarding bleached wheat flour itself that are widely recognized by major health organizations as posing a significant health risk at typical intake levels.