All-purpose flour is made from a blend of high-gluten hard wheat and low-gluten soft wheat. It's a fine-textured flour milled from the inner part of the wheat kernel and contains neither the germ (the sprouting part) nor the bran (the outer coating). U.S. Law requires that all flours not containing wheat germ must have http://www.answers.com/topic/nicotinic-acid, http://www.answers.com/topic/riboflavin, http://www.answers.com/topic/thiamine and iron added. (Individual millers sometimes also add vitamins A and D.) These flours are labeled http://www.answers.com/topic/enrichment. All-purpose flour comes in two basic forms-bleached and unbleached-that can be used interchangeably. Flour can be bleached either naturally, as it ages, or chemically. Most flour on the market today is presifted, requiring only that it be stirred, then spooned into a measuring cup and leveled off.
Well if the processing is milling flour, then the raw material is called "grist".
Well if the processing is milling flour, then the raw material is called "grist".
corn flour
As per the 2062, the raw material is the steel that is used for the general structure purpose.
tobacco was a big material
Egg, milk, water, flour, chocolate, any flavouring you want. Raw material will vary for different cakes.
No it can't at all it is so fat
Noodle, spaghetti, pasta are made of flour. So the basic raw material for them are cereals. Rice or wheat mainly.
markets for industries and sites for raw material.
Burre Manie....
Japan's motivation and purpose for WWII was oil and raw material, specifically metals.
Yes, consuming raw flour can lead to foodborne illness due to potential contamination with harmful bacteria like E. coli or Salmonella. It's safest to avoid eating raw flour and to properly cook any recipes that call for flour to reduce the risk of illness.