White Flour

• White flour is primarily used in baking to create breads, cakes, cookies, pastries, and other baked goods, providing the necessary structure and texture.
• It can be used as a thickening agent for sauces, gravies, and soups, creating a smooth and creamy consistency.
• White flour serves as a coating for meat, vegetables, and other foods before frying, creating a crispy and golden-brown exterior.
• It forms the base for making pasta and noodles, offering a smooth texture after boiling.
• Used in many dough-based items like pizza, flatbreads, and dumplings.
• White flour is an essential ingredient for making a roux, a mixture of flour and fat used to thicken sauces and soups.

• Provides carbohydrates for energy to fuel daily activities.
• Source of B vitamins like folate, important for cell growth and development.
• Can be enriched with iron, contributing to red blood cell production and oxygen transport.
• Versatile base for baked goods, allowing for the incorporation of other nutritious ingredients.
• Offers a feeling of fullness, which can aid in managing appetite.

White flour should be stored in an airtight container in a cool, dry place, away from direct sunlight and strong odors. Properly stored, it can last for 6-8 months at room temperature. For longer storage, especially in warm climates, refrigerate or freeze the flour. Refrigerated flour can last up to a year, while frozen flour can last for two years or more. Always allow frozen flour to come to room temperature before using to prevent condensation.