Flour is a kind of soft and fine powder, which is obtained by grinding a variety of seeds such as corn and wheat, obtaining a powder rich in starch. In the commercial market there is a large group of different flours such as rye, oats, rice, chickpeas, sunflower, acacia, going through a refinement process in some cases which gives it a whitish color, there are integral and others They contain gluten which is a protein that gives it softness and consistency.

What is flour

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It is the product obtained from the grinding of wheat or other cereal grains (oats, spelled, corn, rice or rye). The designation of flour, without being more precise, designates the product obtained from grinding the grain. However, there are also other types of flours obtained from other foods such as legumes or certain floury vegetables such as: cassava, chestnuts, beans, lentils, chickpeas, buckwheat or soybeans. etc.

History of flour

There is very old data that reveals the use of this product in Asia, Europe, America and more continents. What varies in each territory is the cereal or cereals used for its manufacture, for example, in the American continent corn was used for its preparation and in Asia wheat was used. In ancient times, various peoples consumed whole wheat flour, using whole wheat grains, which were ground using stones.

One fact that shows the ancient use of flour is the record of more than 8,000 years ago, which shows that 6,000 years before Christ, this product was already in use. It was the Romans who created the first machines with which it was possible to start producing this powder in considerable quantities.

But in addition to these interesting facts, there are others that made this product evolve, giving a greater contribution to health.

In 1930 flour began to be enriched with nutrients such as iron or riboflavin. As early as the 90s, the vitamin known as folic acid was added to this important product.

Regarding its production, it is known that in its beginnings it used stones, after the slabs thrown by animals and today modern industrial machinery is used, mills, which integrate advanced systems, allowing to generate a more refined product for the 20th century.

Types of flour

There is a great variety, here are some of them:

Of vegetable origin

Wheat flour: this is the most common in the kitchen to make sweet and savory doughs. This flour is special for pancakes, it is also used to coat meat and fish and for the production of bread. There is a variety of these, such as whole wheat flour, which is darker and is obtained by grinding the whole wheat grain.

Corn flour: this is ideal for making tortillas, meatballs or to thicken sauces, soups and stews, mainly. It is obtained by grinding corn kernels that have a large amount of starch.

Cassava flour: cassava goes through a period of grating and pressing, when it is dried in the sun or on fire, it is ground to obtain a very fine powder, from which the starch called tapioca is obtained by sedimentation. With this mixture, the cassava cake is made.

Almond flour: it is made from almonds. These are bleached to remove the skin and then ground to a fine, smooth texture.

Oatmeal: this has a great nutritional value and benefits for the body. It is used to thicken and to make loaves that are less fluffy and denser.

Self-rising flour: this is special for baking since it has the yeast already incorporated, from there come the different sweets, cakes, cakes, pancakes or waffles.

Strength flour: is one that has between 11.5% -13.5% of gluten proteins per 100 grams. These soak up a large amount of water and are used to make breads or doughs that require yeast, such as Easter floss and pizza dough.

Soy flour: this is preferred for its nutritional index, it is one of those used in force flour, which is more enriched and is perfect for different presentations of bread.

Of animal origin

This is made in fat factories that collect waste, in refrigerators or slaughterhouses, being ground, cooked, pressed to extract fat and ground again. It is the main source of protein for pet food.

Bone meal: It is a compound of animal bones and waste products. It is used as an organic fertilizer in plants and as a nutritional supplement for animals. It is also used as a source of phosphorus and protein.

Fish meal: it is obtained through the processing of fish and the subsequent elimination of oil, water and bone meal, generated by grinding bones. It is used in the feeding of terrestrial animals for breeding and for farmed fish.

Blood meal: it is a product that belongs to the meat industry with a high protein content, it is obtained by dehydrating the blood of the slaughtered animal. According to its nutritional characteristics, it has more use in monogastric and ruminants that are bovines, sheep, goats and cervids.

Chicharrón flour: it is a product specially prepared for the production of chicharrones, usually from Mexico, they are bought dried, you just have to put them in hot oil and ready to eat.

Making the flour

This process consists of two stages, the one of rupture and reduction, it is carried out gradually, obtaining in each stage a part of flour and another of larger particles. Between phase and phase, the ground product is sieved and then the flour is purified.

• Crushing: the wheat grain after being cleaned and conditioned, goes through the first set of rollers will crush them.
• Screening: the screening or screening function is to separate the product into the three main fractions: bran, semolina and germ.
• Purification: after grinding, the bran is removed and the semolina is classified by thickness through sieves and purifiers.
• Reduction: the objective of reduction is to grind purified semolina and semolina into flour. The parts of semolina are reduced to a fineness of flour, eliminating part of the bran and germ that may remain, this operation is carried out with a sieve. This procedure is carried out until most of the removable semolina is removed.

Uses of flour

This product has different uses, either within the kitchen or outside it, due to its protein, fiber or iron contributions, among others. By kneading this powder with water, eggs, milk, salt, yeast, natural or vegetable butter, among other ingredients to flavor and flavor the mixture, a ready dough is obtained to form from there a variety of sweet and savory delicacies, being a perfect companion for meals.

From there you can make the famous Mexican flour torillas, Arabic bread, polentas, buns, arepas, which are the main dish of Venezuelans and are made with corn bread flour, the rich pizzas of Italy, for the preparation of low and dense breads, crackers that can be made with rye flour, well known in Germany, and much more; thus delighting many palates.

Frequently Asked Questions about Flour

What is flour?

It is a fine powder obtained from ground cereal and other starchy foods. The most common are: wheat flour, rye, barley, oats, corn or rice flour.

What is flour for?

It is used to cook countless types of dishes and recipes, both salty and sweet. Also, to thicken sauces and in the preparation of baby food, such as baby food.

How is flour made?

In the first place, the reception of raw material is required, the type of flour to be made, followed by conditioning, cleaning, vacuuming, storage and rest, taking into account the technological advances that the production process makes in less time.

What is the difference between wheat flour and whole wheat flour?

Wheat is obtained by extracting the seed and the shell of the grains to grind them, so the cereal loses fiber, iron and many B vitamins, as it contains carbohydrates, it increases glucose in the blood. Instead, whole wheat flour is obtained by grinding the whole wheat grain, providing energy, reducing cholesterol levels, risk of heart problems, and helps improve intestinal function.

What are the zeros in flour?

The meaning of 0's is about how less or more refined they can be. Taking into account that there is no chemical formula in flour, however, in this way the equivalent of the classification of flour is made as follows:

• Flour 0 = high strength flour.
• Flour 00 = medium strength flour.
• Flour 000 = loose flour.
• Flour 0000 = very loose flour.