Wheat flour (for roux)

Description

Wheat flour intended for roux is a finely ground, light cream-colored powder with a neutral, slightly sweet taste and a smooth consistency, which acquires a slightly nutty aroma when sautéed. Due to its gluten content, it combines well with fat, creating a thick, silky base for sauces and soups. Nutritionally, it primarily consists of carbohydrates that provide energy, a moderate amount of protein, and little fat; refined flour has a limited content of fiber and micronutrients, although it is often enriched with B vitamins and iron. It serves as a practical source of energy in the diet but is not suitable for individuals with gluten intolerance. It is typically used for making roux, thickening sauces, soups, stews, and for breading. Store in an airtight container in a cool, dry, and dark place; optional refrigeration or freezing will extend freshness and prevent pest occurrence.