Flour

Sixty grams of all-purpose flour is approximately 1/2 cup. This measurement can vary slightly depending on how the flour is scooped or packed, but a standard conversion is that 1 cup of all-purpose flour typically weighs around 120 grams. Therefore, to measure 60 grams accurately, it's best to use a kitchen scale.

Flour is used in making a patty primarily as a binding agent that helps hold the ingredients together, providing structure and stability. It also contributes to the texture, helping to create a firmer consistency. Additionally, flour can absorb moisture, preventing the patty from becoming too wet or falling apart during cooking. In some recipes, it may also add a slight nutty flavor and enhance the overall taste.

To find out how much flour the baker has left, we first calculate the total amount of flour used to make 12 cakes: 225g/cake * 12 cakes = 2700g. Since 1kg = 1000g, the total amount of flour used is 2700g / 1000g/kg = 2.7kg. Subtracting this from the initial amount of flour (6kg - 2.7kg) gives us the amount of flour left, which is 3.3kg.

To dissolve flour, gradually whisk it into a cold liquid until fully incorporated. For a smoother consistency, you can also mix flour with a small amount of butter or oil to create a roux before adding liquid. Heating the mixture can further dissolve the flour and create a thickening agent for sauces or soups.

i dont kno you have to look it up not on this fake phony place its o use unless its coming from the ppl

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Mix flour with water; the obtained paste is a very old...adhesive !

I'm going to assume that the solvent is water. Flour is not a solute in water, as it is made of many different types of molecules, most of which do not dissolve in water.

The particles of the flour and sugar are so small they are like liquid particles and, therefore, flow like liquid.

Amylase is an enzyme found in flour that helps break down starch into sugars during the baking process.

The answer is that it doesn't smell of anything.

No, flour is not a carbonate. Flour is a powdered substance made by grinding grains, typically wheat, while carbonates are compounds containing a carbonate ion (CO3^2-), such as calcium carbonate found in limestone.

When water is added to flour, it hydrates the protein gluten and starch molecules in the flour, causing them to swell and absorb moisture. This process activates the gluten, resulting in the formation of a cohesive dough. This dough can then be kneaded and shaped to create various baked goods.

"Fortified" in terms of nutrition means: to add one or more ingredients to (a food) to increase its nutritional value. World Vision Canada allows you to donate fortified flour (over a year's worth) to one family for only $15! :) Check out their gift list, when you add a gift to your cart you will see the option to add the flour. Gift list: https://catalogue.worldvision.ca/gifts/Forms/Home.aspx?mc=3221603&lang=en

== == == == The density of sifted white flour (made from wheat) is approximately:

125 grams/cup, or

528 grams/liter.

This information is from www.cookingforengineers.com/article/63/Wheat-Flour, and it agrees with the measurement I made in my kitchen. I recommend this article; it has a good section on measuring flour. The main points are:

# Recipes that give volume measurements for flour should (and usually do) give sifted volumes, because the sifted density is fairly reproduceable, but settling can give a density as much as 1.5 as much as this. # Measuring by weight is the best way. If you have a recipe with volumes and you want to convert to weights this density is useful - at least as a starting point. # Some recipes may give volumes converted from weights (or vice versa) using a density of 140 grams/cup, intermediate between sifted and highly settled. There is no easy way to produce this density, so this practice is not helpful. If you have a recipe with both weight and volume given, and the weight/volume ratio is 140 grams/cup, then probably either the volume is right (for sifted flour) but the weight is too large, or the weight is right, but the volume is too small. It may take some experimentation to determine which.

Some other things the density could depend on, besides whether it is sifted or settled:

* Which components are included; is it whole grain flour, white, or something in between? * How dry is the flour? * What grain is it made from - wheat, rye, buckwheat, corn, rice, etc.?

To give some idea of how much the density can vary,

here are some wheat flour density measurements I just made in my kitchen:

White all-purpose flour, settled: 183 grams/cup

White all-purpose flour, sifted: 123 grams/cup

Hope this helps.

6.21.

or

I have accurate electronic scales and found that :

1 level Tbsp White Flour is 10 Gram. The flour was NOT packed tightly, it was scooped out gently.

On line cooking sites list 1/4 ounce of flour as weighing about 7 grams

Do you know how to pronounce flower? I think it is the same pronunciation...

Besan, also called gram flour, is made from ground, dried chickpeas and is a staple ingredient in many Indian and Pakistani foods. Chickpeas are also referred to as garbanzo or ceci beans.

at walmart

Old fashioned grain mills that are called hand grain mill because we have to operate them manualy and grind the flour with our hands.

How does hand grain mill work?

These are bulkier grain mills that require the grain crusher to be rotated with hands. They are usually referred to as Hand Grain Mills. Manual grinding helps in preserving the nutrient value of the grain and generally produces more of coarse flour. It might require more space to store such hand grain mills but there are many benefits of manual mills and one.

Hope this helps, let me know if you want to know something else.

All flours contain some nutrients (i.e. calories, vitamins and minerals). Wheat flour contains fewer nutrients than it used to, which is why they are added to all wheat flours now. That makes it fairly nutrient dense. Wholewheat flour contains the same nutrients as white flour, but with added fibre, which may be beneficial.

Spelt flour and buckwheat flour is used by people who are intolerant to wheat flour. It is slightly more nutritious in that it contains more protein. However standard recipes do not work when you change wheatflour to spelt or buckwheat. You need specific recipes designed for specialist flours.

Chickpea flour (gram flour) is fairly protein and fibre rich (along with the standard nutrients), but cannot be used in the same way that standard wheat flour can.

Rice flour contains no beta carotene, which is a major concern in countries where their primary foodsource is rice. This lack of beta carotene can make the citizens very ill.

No flour is amazingly nutritious.

Plain flour is most likely all purpose flour. It will work just fine for bread, but bread flour is specifically blended for bread making. It has more gluten which is what forms the bubbles in bread and helps it rise better. Plain flour is milled, blended and produced slightly differently than that for bread flour. Bread flour is much more of a stronger flour, whilst plain white flour is not. Both flours (whilst bread flour being the best to use for bread), need raising agents, since the flours are heavy. The most commonly used agent is yeast, in small amounts depending on size of loaf. Better results are achieved with using bread flour. So if you want to make bread then best use bread flour for better results and much tastier well balanced bread.

During baking the heat from the oven cooks the flour, and depending upon the ingredients used, the temperature and the duration of cooking you get a bread, cakes or biscuits as the end product

1Lb 8oz of all-purpose flour equals: 1) A little more than 4-3/4 cups if it is not sifted. (4.86 cups) 2) Just under 6 cups if it is sifted. (5.92 cups)

The variation in strengh is minimal; winter flour means that the wheat plants are planted in the winter and harvested in the summer. Whereas summer flour is planted in the summer but harvested in the winter. This means that both crops get a similar amount of time in the sun, so flour strengh is not significantly affected.

That is approximately 1.4 cups.