Talk:Wheat flour

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Delete redirect from Self Raising Flour?[edit]

I did a search for Self Raising Flour (I want to understand the difference between normal flour with yeast and Self Rasing Flour) - and was redirected to this page. However, there is no reference to Self Raising Flour on this page. As such, I propose removing the 'Self Raising Flour' redirect unless someone wishes to add a section on Self Raising Flour here. --Savlonn (talk) 13:38, 27 February 2010 (UTC)

How is it made?[edit]

May need more data on how flour is ground, and how it used to be ground. Particle sizes, when screens began to be used, moisture contents. Mydogtrouble (talk) 17:07, 29 June 2010 (UTC) —Preceding unsigned comment added by Mydogtrouble (talkcontribs) 17:02, 29 June 2010 (UTC)

Added "external links" section. Mydogtrouble (talk) 17:39, 29 June 2010 (UTC) I came here to find out how four was made not to know what flour to use in my baking and what it will do!:( — Preceding unsigned comment added by (talk) 04:11, 13 August 2013 (UTC)

durum flour[edit]

Why isn't durum flour included in the list? Strong flour is mentioned with a link to durum wheat but I am not sure if that is correct. --kupirijo (talk) 23:10, 9 July 2011 (UTC)

File:Wheatflour rw.jpg Nominated for Deletion[edit]

Image-x-generic.svg An image used in this article, File:Wheatflour rw.jpg, has been nominated for deletion at Wikimedia Commons in the following category: Deletion requests December 2011
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Redirect (and content) needed[edit]

Enriched wheat flour

~ender 2016-01-08 2:16:AM

Flour Production section not complete[edit]

Madagascar and Kenya are named. Surely flour is produced in more places than these. (talk) 02:23, 27 January 2016 (UTC)