The finely ground meal of wheat, or of any other grain; especially, the finer part of meal separated by bolting; hence, the fine and soft powder of any substance; as, flour of emery; flour of mustard
fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain
The finely ground and sifted meal of any of various edible grains Giant steel or stone rollers are used to break and grind the grain By using different classes of wheat in the milling process, a variety of flours are produced and can be used to add texture and interest to various breads
fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain convert grain into flour cover with flour; "flour fish or meat before frying it
Because there are so many types of flours all differing in functionality, we use a range of flours within our mixes, depending on product type Generally, biscuits contain low protein soft flours with 6-8% protein, cake flours contain low protein soft wheats with 8-9% protein and bread flours will vary because of product type and process but are milled from hard wheats with protein contents from 11-14% top of page