Wheat flour, a cornerstone of baking, is a finely ground powder obtained from wheat kernels. This fundamental ingredient forms the base for countless culinary creations, from fluffy breads and delicate pastries to savory dumplings and comforting pasta.

• Wheat flour comes in various types, each with a different protein content. High-gluten flour (bread flour) excels in creating chewy breads with strong structures. All-purpose flour, a versatile choice for most baking needs, offers a balanced protein content. Cake flour, with a lower protein content, yields tender and light cakes and pastries.
• Beyond Baking: The applications of wheat flour extend beyond the realm of sweets. It’s used for thickening sauces, creating savory dumplings like wontons, and even as a light dusting for meat before pan-frying.
• All-Purpose Flour: A versatile workhorse for most baking needs, from cookies and muffins to pancakes and pizza dough.
• Cake Flour: Perfect for tender and light cakes, pastries, and delicate cookies.
• Energy Source: Wheat flour is a good source of carbohydrates, providing the body with energy.
• Fiber Content: Whole wheat flour, made from the entire wheat kernel, offers a higher fiber content that aids digestion.
• Vitamins and Minerals: Wheat flour can contribute to your daily intake of vitamins and minerals, depending on the type and fortification.