/ 250 g flour

Flour is a powder produced by grinding grain kernels, most commonly wheat (Triticum aestivum), though it can also be derived from other cereals such as rye, barley, corn, or non-grain sources like legumes and nuts. Wheat flour, the most widely used, consists primarily of starch, protein (gluten), and bran components. The milling process separates the endosperm (white flour), bran, and germ, creating different flour types based on extraction rate and refinement. All-purpose flour, a staple in Western baking, contains approximately 10-12% protein and is milled from hard wheat varieties, providing the balance necessary for both bread and pastry applications.

Flour is the foundational ingredient in baking, essential for producing breads, pastries, cakes, cookies, and other baked goods where it provides structure through gluten development. It is also used as a thickening agent in sauces, gravies, and soups, and as a coating for proteins and vegetables before frying or sautéing. Different flour types—bread flour for yeast breads, cake flour for delicate pastries, whole wheat flour for nutritional density—are selected based on desired protein content and gluten strength. Flour serves critical functions in both sweet and savory applications across virtually all cuisines.