An ingredient used in many foods, flour is a fine powder made from cereals or other starchy food sources. It is most commonly made from wheat, but also maize (aka corn), rye, barley and rice, amongst many other grasses and non-grain plants (including many Australian species of acacia). Flour is the key ingredient of bread, which is the staple food in many countries, and therefore the availability of adequate supplies of flour has often been a major economic and political issue. Flour can also be made from legumes and nuts, such as soy, peanuts, almonds, and other tree nuts. Flour is always based on the presence o ...

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• Flour - Types of flour
• Flour - Wheat flour
• Flour - Other flours
• Flour - Flour type numbers
• Flour - Flour production
• Flour - History
• Flour - Flour products

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Flour, Flour - Types of flour, Flour - Wheat flour, Flour - Other flours, Flour - Flour type numbers, Flour - Flour production, Flour - History, Flour - Flour products

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Milling of flour is accomplished by grinding grain between stones or steel wheels. Today, "stone-ground" usually means that the grain has been ground in a water-operated mill, in which a revolving stone wheel turns over a stationary stone wheel, with the grain in between. Many small appliance mills are now available, both hand-cranked and electric. Flour dust suspended in air is explosive, as is any mixture of a finely powdered flammable substance with air see Lycopodium. Some of the worst civilian fatalities ...

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Flour, Flour - Types of flour, Flour - Wheat flour, Flour - Other flours, Flour - Flour type numbers, Flour - Flour production, Flour - History, Flour - Flour products

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Whole wheat flour is a powdery substance derived by grinding or mashing the whole wheat berry. It is used in baking but typically mixed with other "white" flours to add nutrition, texture, fiber, and body to the finished product. Usually, whole wheat flour is not the main ingredients of baked goods due to its quality to add texture and a certain "heaviness" to baked goods which prevents them from rising as well as white flours. This adds to the cost per volume of the baked item as it requires more flour to obtain the same volume due to the fe ...

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Techniques - Utensils Weights and measures Spices and Herbs Sauces - Soups - Desserts Cheese - Pasta - Bread Other ingredients Africa - Asia - Caribbean South Asian - Latin America Middle East - The West Other cuisines... Famous chefs Kitchens - Meals Wikibooks: Cookbook Breads are a group of staple foods prepared by baking, steaming, or frying dough consisting minimally of flour and water. Salt is present in most case ...

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• Bread - Etymology
• Bread - History
• Bread - Types
• Bread - Composition and Chemistry
• Bread - Flour
• Bread - Liquids
• Bread - Leavening
• Bread - Fats or shortenings
• Bread - Breads across different cultures
• Bread - Bread in Germany
• Bread - French Style Baking
• Bread - Denmark and Bread
• Bread - Recipes
• Bread - Trivia
• Bread - Related patents

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Papad (also papadum, papadam, and appalam) is an Indian and Sri Lankan flatbread. Typically, it is prepared using black gram bean flour, rice flour, or lentil flour with salt and peanut oil added. The ingredients are made into a dough and formed into a thin, round shape similar to a tortilla. As the dough is prepared, the papadum can be seasoned with a variety of different ingredients such as chilies, ...

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• Papadum - Recipe

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Aleuromancy (from Greek aleuron, flour, and manteia, divination) refers to forms of divination involving flour. In its original form, slips of paper containing philosophical writings would be baked inside of cakes or cookies, which would then be distributed to those wishing their fortunes to be told. Similarly, the Greeks would bake slips of paper with sentences on them inside of balls of flour, mix the balls nine times, and distribute them. Modern fortune c ...

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Batter is a thick or thin liquid mixture, usually based on flour, water or milk, and egg. Batters may be used to make cakes, some breads, to coat meat or vegetables when frying, or to make pancakes, waffles or cookies. Batter cooking - Recipe. Ingredients 100g (4oz) plain flour 100g (4oz) self raising flour 5ml (1/2 tsp) salt 280ml (1/2 pt) milk or a dark beer 15ml (1 tbsp) of oil 2 stiffly beaten egg whites 1 egg yolk Water Instructi ...

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• Batter cooking - Recipe

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Baker percentage is a way of indicating the ingredients quantity when making bread. Contrary to the usual way of expressing percentages, the total does not add up to 100. All the ingredients are measured by their weight compared to the flour's. Thus, the flour accounts always for 100% and all the other ingredients make the total higher than 100. For example, if a recipe calls for 10 pounds of flour and 5 pounds of wat ...

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• Baker percentage - Advantages
• Baker percentage - Example
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White bread is bread made from wheat flour from which the bran and germ have been removed, in contrast to whole wheat bread made from whole wheat flour, in which these parts are retained and contribute a brownish color. In addition, this white flour is generally bleached using potassium bromate or chlorine dioxide gas to remove any slight yellow color and make its baking properties more predictable. The development of white bread was a response to the adaptation of the grocery business to modern commerce. Bleaching gives white ...

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Crisp bread (Swedish: knäckebröd, spisbröd or hårdbröd, Finnish: näkkileipä) is a very flat and dry Nordic type of bread, containing mostly rye flour. According to some sources, crisp bread is more than a thousand years old and was a staple of the Vikings on their raids, and as ship biscuit would keep for several months. Traditional crisp bread was invented about 500 years ago and consists of wholemeal rye flour, salt and water. Today, however, much crisp bread contains wheat flour, spices and grai ...

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Pastry the name given to various kinds of dough made from ingredients such as flour, butter and eggs, that are rolled out thinly and used as the base for baked goods. Common pastry dishes include pies, tarts, and quiches. A good pastry is very light and airy, but firm enough to support the weight of the filling. The shortening is distributed between the flour-and-water in many thin layers or sheets; when baked ...

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A crêpe is a thin pancake, a meal made of wheat popular throughout Europe and elsewhere. The common ingredients include flour, eggs, milk, butter and a pinch of salt. Crêpes are usually of two types: sweet crêpes made with wheat flour, and savoury galettes made with buckwheat flour. Crêpe originates from Brittany, a region in the west of France, where they are called krampouezh; their consumption is nowadays widespread in France. Buckwheat came to Europe from China and also spread to Eastern Europe, whe ...

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• Crêpe - Serving

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A pancake is a batter cake fried in a pan or on a griddle with oil or butter. Pancakes can be eaten hot or cold, and are generally filled or topped with a sweet or savoury sauce or condiment. Most types of pancake batter contain some kind of flour, most commonly wheat flour, or buckwheat flour, and a liquid ingredient, such as water, milk, or ale, although pancakes are sometimes made with cornmeal in the U.S. and potato pancakes are also popular in various European countries, such as Germany and Poland. In some countries, such ...

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A breading is a coating for a piece of meat, poultry, fish, seitan, tofu, textured soy, made from breadcrumbs or a breading mixture. Breading mixtures can be made from wheat flour, salt and yeast. Breading can also refer to croutons. Categories: Food ingredients | Breads ...

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Acacia seeds (often known in Australia as wattle seeds) are the seeds of the acacia, a genus of shrubs and trees. They are often dried and used in food, or ground into flour. Long a staple of the Aboriginal diet, acacia seed flour has recently gained popularity in Australia due to its high nutritional content, hardiness, availability, and low toxicity. Due to its low glycemic index, it is also often incorporated into diabetic foods. As a flavoring, roasted acacia seeds ...

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Aleurone (from Greek aleuron, flour) is a protein found in the endosperm of many seeds. It sometimes forms the outermost layer of the seed coat in some grains. Other related archivesGreek, endosperm, grains, protein, seed coat, seeds

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A cream cracker is a flat, usually square savoury biscuit. They are similar to a matzo although typically, they are approximately 8cm square. They are made from wheat flour and yeast. They are commonly served with cheese. Other related archivesbiscuit, cheese, matzo, yeast

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Béchamel Sauce, also known as white sauce, is a basic sauce that is used as the base for other sauces, such as Mornay sauce, which is Béchamel and cheese. This basic sauce, one of the mother sauces of French cuisine, is usually made today by whisking scalded milk gradually into a white flour-butter roux, though it can also be made by whisking a kneaded flour-butter beurre manié into scalded milk. The thickness of the fin ...

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• Béchamel sauce - Ingredients

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Body powder is a substance usually made from manihot esculenta/tapioca flour, oryza sativa/rice flour, zea mays/cornstarch, bolus alba/kaolin, maranta arundinaceae/arrowroot powder and iris florentina/orrisroot powder. Other powders may be used. Talc powder, an ingredient widely used in commercial powders, is known to create skin problems like clogged pores. It is made from petroleum oil and thus a by-product of the oil industry. Natural ...

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