/ 60 g flour

Flour is a fine powder produced by grinding cereal grains, most commonly wheat (Triticum aestivum), though also derived from rice, corn, rye, barley, and legumes. Wheat flour is the most widely used form in baking and cooking across cultures. The grinding process breaks down the grain kernel into a powdery consistency suitable for mixing with liquids and other ingredients. Flour varies in protein content, starch composition, and granulation depending on the grain source and milling process, which determine its functional properties in dough and batter applications.

The primary wheat flour varieties are classified by protein content: all-purpose flour (10-12% protein), bread flour (12-14% protein), pastry flour (7-9% protein), and cake flour (6-8% protein). Whole wheat flour retains the bran and germ, providing darker color and nuttier flavor, while refined white flour removes these components for lighter texture and longer shelf stability.

Flour serves as the foundational thickening and structure-building ingredient in baking (breads, cakes, pastries) and as a coating agent for proteins and vegetables. In savory cooking, it functions as a thickener for sauces and gravies through roux preparation. Different flour types are selected based on desired outcomes: bread flour for yeast-risen products requiring strong gluten development, cake flour for tender crumb structure, and all-purpose flour for general baking and everyday cooking. Flour is also used as a dredging agent before pan-frying and deep-frying, and as a binding component in meatballs, forcemeats, and batters.