Baking wheat flour is a powdered product obtained by grinding from grains. It is used mainly for baking. Depending on the grain composition, milling size and gluten availability, it is divided into coarse, wallop, higher, first and second grades.
The taste of flour is sweetish, pleasant, the freshness of milled grain is felt, without extraneous flavors, bitterness or acidity. In texture it is a powder, color and particle size depends on the grade of flour: the highest — very small particles, 0.1-0.2 mm, in coarse flour particle size up to 0.5 mm.