/ 1 kg flour

GrainsYear-round. Flour is a shelf-stable, processed product milled from dried grains and does not have seasonal availability constraints.

Refined white flour is enriched with B vitamins and iron in many countries; whole wheat flour provides significantly more fiber, minerals, and phytonutrients but has shorter shelf life. Flour is primarily a carbohydrate source, with protein content varying by type (typically 8–14% depending on grain and processing).

About

Flour is a fine powder produced by grinding cereal grains—most commonly wheat (Triticum aestivum and related species)—though it may also be made from other sources such as rice, corn, rye, barley, or legumes. Wheat flour, the predominant form in Western cuisines, is classified by protein content and milling method: whole wheat flour retains the bran and germ, while refined white flour has the bran and germ removed, leaving primarily the endosperm.

The nutritional and functional properties of flour vary considerably based on grain type and processing. All-purpose flour typically contains 10–12% protein and is designed for general baking applications. Bread flour (12–14% protein) develops strong gluten networks suitable for yeast-leavened breads, while cake flour (7–8% protein) produces tender, delicate crumbs. Whole grain and specialty flours (from alternative grains or legumes) offer distinct flavor profiles and nutritional benefits.

Culinary Uses

Flour serves as the structural foundation for most baked goods, from breads and pastries to cakes and cookies. It is also used as a thickening agent in sauces, gravies, and roux-based preparations across many cuisines. In bread-making, flour's gluten proteins develop elasticity when hydrated and kneaded, creating the characteristic crumb structure. Different flour types are selected based on desired outcomes: strong flours for chewy artisanal breads, softer flours for tender pastries, and specialized flours for regional preparations such as pasta, noodles, and traditional flatbreads. Flour also serves as a coating agent for frying and as a binder in forcemeats and batters.

Forms & Preparations

All-purpose flour — Refined wheat flour with 10–12% protein content, suitable for most general baking applications including breads, cakes, and pastries.
Bread flour — High-protein wheat flour (12–14%) with strong gluten development, designed for yeast-leavened breads and artisanal loaves.
Cake flour — Soft wheat flour with low protein content (7–8%), producing tender crumbs in cakes, cookies, and pastries.
Whole wheat flour — Flour milled from entire wheat kernel including bran, germ, and endosperm, with nutty flavor and higher nutritional content but shorter shelf life.
Self-rising flour — Pre-blended combination of all-purpose flour, baking powder, and salt, designed for quick biscuits and cakes without additional leavening agents.
Specialty flours — Alternative grain flours (rye, barley, rice, corn, buckwheat) or legume flours (chickpea, fava) used in regional cuisines or gluten-free applications.