Production of agricultural products (500 ha) with Flour-mill.
This is milled from locally grown wheat and contains all the bran, protein, vitamins and minerals of the whole grain. It is suitable for making bread, rolls, scones, cakes, biscuits and pastry.
Bread, pasta, crackers, many cakes, and many other foods are made using flour. Wheat flour is also used to make a roux as a base for gravy and sauces. White wheat flour is the traditional base for wallpaper paste. It is also the base for papier-mache. Cornstarch is a principal ingredient of many puddings or desserts.
[A rich 50 year old tradition, resolved and clear view of the future]
An ingredient flour is a fine powder made by grinding cereal grains or other suitable edible plant matter that is high in starch. It is most commonly made from wheat — the word "flour" used without qualification implies wheat flour — but also maize (now called corn in many parts of the Western Hemisphere), rye, barley, and rice, amongst many other grasses and non-grain plants (including buckwheat, grain amaranths and many Australian species of acacia). Ground legumes and nuts, such as soy, peanuts, almonds, and other tree nuts, are also called flours. Finally flours can be made by grinding the roots of several plants, including cassava, arrowroot and taro. The same substances ground more coarsely are, many cases, called "meal" instead of "flour".
Flour is the key ingredient of bread, which is a staple food in many countries, and therefore the availability of adequate supplies of flour has often been a major economic and political issue. Wheat flour is one of the most important foods in European and North American culture, and is the defining ingredient in most European styles of breads and pastries. Regulations in many countries require that wheat flour be enriched to replace nutrients lost in the production of refined flour.