Unbleached Soft Wheat Flour

Unbleached soft wheat flour is made from soft wheat berries that have not been chemically bleached. Soft wheat has a lower protein content than hard wheat, resulting in a tender texture when baked. It is milled into a fine powder used in baking.

Manufacturers use unbleached soft wheat flour primarily for its ability to create soft, tender baked goods. Its low protein content makes it ideal for cakes, pastries, muffins, and cookies where a delicate crumb is desired. It is commonly found in croissants, sweet rolls, cakes, and other baked pastries.

Unbleached soft wheat flour is a common grain product and is generally recognized as safe (GRAS) by the FDA. It is a source of carbohydrates and some B vitamins. Whole wheat versions also provide fiber. Excessive intake of refined carbohydrates, including white flour, can contribute to health issues, but this is not specific to unbleached soft wheat flour itself. JECFA has evaluated wheat flour.