/ 400 g flour

Flour is a fine powder produced by grinding cereal grains, most commonly wheat, though it may also be derived from other grains such as rice, corn, barley, or rye. Wheat flour—the most widely used form—is milled from the endosperm of wheat kernels and varies in composition depending on the degree of refinement and the wheat variety used. All-purpose wheat flour typically contains 10-12% protein and 70-75% carbohydrates, with finer particles that hydrate uniformly when mixed with liquid. Flour varies significantly by protein content, milling method, and grain origin, affecting its gluten development potential and functional properties in baking and cooking.

Different flour types are classified by protein content and intended use: cake flour (7-9% protein, low gluten development), all-purpose flour (10-12%, versatile), bread flour (12-14%, strong gluten), and specialty flours such as pastry flour or self-rising flour. Regional milling traditions and wheat varieties produce distinct flours with varying characteristics.

Flour serves as the foundational ingredient in baking, providing structure, texture, and browning potential in breads, cakes, pastries, and cookies. In cooking, it functions as a thickening agent in sauces and gravies through roux preparation, as a coating for fried foods, and as a binding ingredient in batters and doughs. The choice of flour type directly influences the final product's texture and structure; bread flour produces chewy, open crumb structures due to higher protein content, while cake flour yields tender, delicate textures. Beyond baking, flour is used in cuisines worldwide for making pasta, dumplings, noodles, and as a general-purpose thickener in soups and stews.