14 oz flour
A good source of carbohydrates and B vitamins (particularly thiamine and niacin); whole wheat flour additionally provides dietary fiber and minerals such as manganese and magnesium. Enriched flour has added vitamins and minerals to compensate for those lost during milling.
About
Wheat flour is a powdered product derived from grinding the seeds (kernels) of wheat (Triticum species), a cereal grass native to the Fertile Crescent. The flour consists primarily of the starchy endosperm, along with varying amounts of bran and germ depending on the milling process. All-purpose flour, the most common variety in Western cooking, typically contains 10-12% protein and is milled from a blend of hard and soft wheat varieties. Other classifications include bread flour (higher protein content, 12-14%), cake flour (lower protein, 7-9%), and whole wheat flour (includes bran and germ). The granulation is fine and uniform, with a pale ivory to cream color, and a neutral, slightly sweet flavor.
Culinary Uses
Flour is the foundational ingredient in countless culinary traditions, essential for producing breads, pastries, cakes, cookies, and pasta. In baking, flour provides structure through gluten development, which varies based on protein content and mixing technique. It functions as a thickening agent in sauces and gravies, a binder in batters and doughs, and a coating for fried foods. Different flour types are selected based on desired outcomes: bread flour for chewy, well-risen loaves; cake flour for tender, delicate crumbs; and all-purpose flour for general baking applications. Flour is also used in Asian cuisines for noodles and dumplings, and across cultures for roux, dusting, and as a drying agent.