The word flour refers to any milled product derived from cereals.
Cereals encompass a wide range of vital agricultural crops, fundamental not just to human nutrition but beyond.
Modern cereal cultivation is the result of thousands of years of careful domesticating.
Many cereals, in the earliest days of farming, played a key role in the rise of great civilisations by allowing the creation of agricultural surpluses.
Iconic examples include wheat, which underpinned the development of Mesopotamian and Egyptian civilisations; rice, the foundation of many Eastern cultures; and maize, central to various South American societies.
Today, it’s common parlance to reserve the term “flour” for the milled product of soft wheat.
When it comes to durum wheat, the term used is semolina or semolina flour; for other cereals, the name of the grain is usually added (such as rice flour, maize flour, and so forth).
Here, we’re talking specifically about soft wheat flour, perfect for crafting pasta, bread, pizza, and sweet treats.
Availability Throughout the Year
Flour is readily available in shops all year round.
The Story of Flour
The term traces back to the Latin far, meaning spelt—a cereal widely cultivated in ancient times.
Flour is produced by grinding the kernels (or grains) of wheat. Different types of flour depend on how much of the grain is milled away.
Types of Flour
For soft wheat, varieties differ based on the degree of refinement — essentially, how much of the grain’s outer layers are removed. The higher the extraction rate, the coarser the flour.
These categories include:
- Wholemeal: This is the least refined, containing the full bran and germ, giving it a hearty texture and rich flavour.
- Type 2: Slightly more refined than wholemeal but still quite wholesome.
- Type 1: More refined still, resulting in a lighter colour and finer texture.
- Type 0: A pale white flour, often used for fresh breads and pasta.
- Type 00: The finest of all, often called “the flower of flour”, it contains just the starchy heart, entirely free of bran, making it ideal for delicate pastries and cakes.
In recent decades, a particular variety known as Manitoba flour, sourced from a special strain of soft wheat cultivated in Canada, has grown in popularity within the realm of Italian flours.
Uses in the Kitchen
Soft wheat flour is famously the backbone of pasta, bread, and pizza making.
It is also essential for baking cakes, biscuits, and pastries, as well as thickening sauces and crafting batters.
The type of flour chosen naturally varies according to the recipe, and for more detailed guidance, we recommend consulting specialised pages dedicated to each flour variety.
Choosing Your Flour
We suggest selecting fresh flour, or at least checking that the packaging is intact before purchase.
Preparing Flour for Use
Before using, it’s wise to sieve your flour, especially if there’s any risk that insects might have made a home in it.
Storing Your Flour
Once opened, be sure to seal the packet securely, or better yet, transfer the flour to an airtight container to prevent those pesky 'flour moths' from taking up residence.