Wheat Flour
Triticum aestivum · wheat flour · farine de blé
Wheat Flour: what every chef needs to know
On the line, Wheat Flour holds its place as the milled endosperm of wheat kernels and the most widely used baking base in Western cuisine. Classification runs by ash content: T45 (patent flour, finest, for patisserie and sauces), T55 or T65, T80 (semi-wholemeal), T110 (wholemeal) and T150 (wholewheat). Protein content determines gluten network development: cake and biscuit flour contains 8–9% protein for a tender crumb; all-purpose flour 10–11%; bread flour 12–14% for an elastic gluten network; and durum wheat 13–15% for pasta. Gluten (glutenin and gliadin) absorbs water and, when kneaded, forms a resilient network that traps the CO2 produced by yeast. In commercial kitchens, flour is also used as a thickener (roux, béchamel), a coating agent and as a carrier for colours in patisserie.
Wheat Flour: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Wheat Flour: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Wheat Flour: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Gelijke delen butter and flour, heat to blonde of brown colour determines flavour
Windowpane test: dough uitrekken to doorzichtig vlies without to scheuren
Banketbakkersroom: flour of custardpoeder, eggs, sugar and milk, always doorkoken for starch geling
flour, egg, breadcrumbs: flour droogt the oppervlak, egg hecht the breadcrumbs
Wheat Flour: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Wheat Flour: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round. Wheat harvest in the Netherlands: July–August. Flour is produced year-round from stored grain.
Wheat Flour: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Wheat Flour
Which flour do I use for which application?
T45 or patent flour: fine patisserie, biscuits, frangipane, sauces. T55 or T65 all-purpose: pizza, quiche, pancakes, roux. Bread flour (12–14% protein): bread, ciabatta, baguette. Durum wheat: fresh pasta. Wholemeal (T150): rustic bread, muffins.
What is the difference between self-raising flour and plain flour?
Self-raising flour already contains a fixed amount of raising agent (baking powder). Plain flour gives more control over the quantity of raising agent. For professional patisserie, always use plain flour and add the raising agent separately to the required quantity.
How do I store flour in a professional kitchen?
In a sealed airtight container in a dry place, away from heat sources. Always label with the date of opening. Store wholemeal flour separately in the fridge due to the higher fat content of the bran, which can turn rancid.
At what temperature should you store Wheat Flour?
Store Wheat Flour at Dry at room temperature (onder 20 degrees C), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Wheat Flour professionally?
The primary professional technique for Wheat Flour is roux (thickening agent) at middelhoog vuur for 2-5 min. Always verify core temperature with a calibrated probe thermometer.
Does Wheat Flour contain allergens?
Wheat Flour contains: Gluten. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
