/ 150 g flour

Flour is a powder produced by grinding cereal grains, most commonly wheat, though flour can also be milled from rye, barley, oats, corn, and other grains. Wheat flour, the most widely used variety, is derived from the endosperm of the wheat kernel and consists primarily of starch and gluten-forming proteins. The fineness of the grind, protein content, and degree of refinement (whole grain versus white flour) vary significantly between types. All-purpose flour, bread flour, cake flour, and pastry flour represent different commercial classifications optimized for distinct baking applications based on their protein content and milling specifications.

Flour serves as a foundational ingredient in bread baking, pastries, cakes, cookies, and numerous sauces and gravies. It functions as both a structure-builder (through gluten development) and a thickening agent. In baking, flour hydration ratios and protein content directly influence dough elasticity, fermentation rates, and final product texture. Beyond sweet applications, flour is used to dust work surfaces, coat proteins before pan-frying, and create roux-based sauces in classical cuisine. Different flour types are selected based on desired gluten development: bread flour for chewy structures, cake flour for tender crumbs, and all-purpose flour for versatile everyday use.