Talk:Wheat flour

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Propose integration[edit]

With due respect to the various authors of this page, it is frankly terrible. Moreover, there is another page on Wikipedia dealing with flour in general with similar, with more comprehensive information. https://en.wikipedia.org/wiki/Flour The section on flour types is mainly about American flours, is questionable in accuracy and lacks any references. I appreciate the purpose of this page was intended to be specifically Wheat flour, but this is clearly not been achieved. May I suggest this page is integrated with the other? surfingus (talk) 17:12, 11 October 2018 (UTC)[reply]

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)[reply]

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 (talk • contribs) 17:02, 29 June 2010 (UTC)[reply]

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 121.99.177.106 (talk) 04:11, 13 August 2013 (UTC)[reply]

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)[reply]

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

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. 64.40.43.80 (talk) 02:23, 27 January 2016 (UTC)[reply]

Section moved: "Milling"[edit]

I have moved a whole section here from Roller mill, where I am sure it did not belong. I have titled it "Milling"; but I am not well-informed on this subject, nd it may need editing, or moving elsewhere in this article. --ColinFine (talk) 12:08, 15 January 2018 (UTC)[reply]

'National flour' section[edit]

Hi, I've restored the original layout of this section in this diff. The section was styled like this until this diff added a 'Madagascar' subsection that wasn't really related to National Flour. Because of that, a user modified the layout in this diff, making the new 'Flour production' section, and adding the Kenya and Madagascar subsections into it. Eventually the Madagascar subsection was removed in this diff, as it was barely sourced, unnotable and very advertisy, leaving only the Kenya subsection, which really didn't belong there in the first place as it was actually talking about its National Flour. Since the 'Flour Production' section was created pretty much to include the a subsection which is now deleted, and the only contents it has now are unrelated to Flour Production, I've restored it to how it was in the first place: a National Flour section with one subsection for the UK and another for Kenya. Final note: this article is verrry similar to Flour and it doesn't really have any unique topics, perhaps a merge will be appropriate? GoodCrossing (talk) 12:08, 26 June 2020 (UTC)[reply]

The whole article is a bit of a mess. There are really only two sections, one on American bread and cake flour types and one on British WW2 National Flour, which wasn't a pure wheat flour anyway (that was the whole point - it was bulked out with barley and rye, and wasn't intended for breadmaking). A merge into flour is probably the best way forward. --Ef80 (talk) 14:46, 21 April 2023 (UTC)[reply]