Flour

• Used as the primary ingredient in baking bread, cakes, cookies, and pastries, providing structure and texture to the final product.
• Acts as a thickening agent in sauces, gravies, and soups when mixed with liquid and cooked.
• Forms the base for pasta, noodles, and dumplings, offering elasticity and chewiness when combined with water and kneaded.
• Used to coat proteins like chicken or fish before frying, creating a crispy outer layer.
• Incorporated into batters for pancakes, waffles, and crepes, delivering a light and fluffy texture.
• Essential in making roux, a mixture of flour and fat, which serves as the foundation for many classic sauces and stews.

• A versatile pantry staple used as a base for baking bread, cakes, and pastries, providing structure and texture to recipes.
• A good source of carbohydrates, offering energy for daily activities.
• Enriched flours often contain added nutrients like iron and B vitamins, supporting a balanced diet.
• Whole grain flours, such as whole wheat, retain more fiber and nutrients compared to refined varieties.
• Can be used as a thickening agent in soups, sauces, and gravies, enhancing texture and consistency.

Store flour in an airtight container in a cool, dry place to prevent moisture and pest contamination. For long-term storage, keep it in the refrigerator or freezer to extend its shelf life and preserve freshness. Whole grain flours are more prone to spoilage due to their natural oils, so refrigeration is especially recommended for these types.