Flour is a powder made by grinding raw grains or roots and used to make many different foods. Cereal flour is the main ingredient of bread, which is a staple food for most cultures.
Wheat is the most common base for flour. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in central Europe.
Cereal flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour).
Meal is either differential from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways.
For example, the word cornmeal often connotes a grittier texture whereas corn flour connotes fine powder, although there is no codified dividing line.
Production
Milling of flour is accomplished by grinding grain between stones or steel wheels. Today, “stone-ground” usually means that the grain has been ground in a mill in which a revolving stone wheel turns over a stationary stone wheel, vertically or horizontally with the grain in between.
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