You may be thinking of a roux.
It would not be a colloid, it would be a suspension.
Flour, sugar, and salt are three common dry mixtures used in baking and cooking.
Flour, sugar, baking powder, salt, and cocoa are ingredients that are commonly sieved or whisked into mixtures to ensure even distribution and to remove any lumps. This process helps to achieve a smoother and more consistent texture in the final product.
In baking, the thinnest mixtures are typically batters used for pancakes or crepes, which have a high liquid-to-flour ratio, resulting in a pourable consistency. Conversely, the thickest mixtures are often cookie doughs or bread doughs, which have less liquid and more flour, making them firm and moldable. These variations in consistency are crucial for achieving the desired textures and structures in baked goods.
An example would be a mixture of flour and water. Heterogeneous mixtures have two different phases.
Heterogenous mixtures are not uniform throughout the liquid. For example flour and water mixture is heterogenous because the flour isn't going to be uniformly located throughout the liquid. Homogenized milk is homogenous, as the concentration of particles throughout the liquid is evenly distributed. Heterogenous mixtues will often "settle", homogenous will not settle over time.
Gluten is the source of protein in most flour mixtures. The source of proteins can also come from whole grains and added seeds or nuts.
Hammond. Mary Eleanor has written: 'Basic recipes for flour mixtures and their variation'
Salt and sand mixture, iron filings and sulfur mixture, sugar and flour mixture are examples of ordinary mechanical mixtures.
Words related to mixtures that start with the letter "P" include "potion," which refers to a liquid mixture often with magical or medicinal properties, and "paste," a thick mixture of substances like flour and water. "Pollutant" describes harmful mixtures that contaminate the environment. Additionally, "pharmaceutical" can refer to mixtures of chemicals used in medicines.
Summer sausage is a mixture of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures of mixtures, etc. wrapped in a mixture.
When one can pass through the filter and the other cannot e.g. sand and water, flour and water.