Flours

Flour is produced when grasses, seeds, nuts, or vegetables are finely ground. The ground matter is generally processed through some type of sieve to generate a fine, sometimes almost powdery substance. The use of the term, flour, is always based on the presence of starches or complex carbohydrates. Whether creating something sweet or savory, flour is one of the primary structural elements used in baking, so it is a key ingredient for bakers and pastry chefs.

Beyond being a basic building block for pastries, cookies, cakes, and breads, flour has other important qualities. It provides nutrients, creates texture, lends the desired appearance, generates flavor, and serves as an agent for the incorporation of liquid through binding and absorption.