Beurre manié a finishing step for sauces, imparting a smooth, shiny texture prior to service. Beurre manié Beurre manié (French "kneaded butter") is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps. Beurre manié should not be confused with roux, which is also a thickener made of equal parts of sometimes clarified butter or many other oils and
Wheat flour gluten, and pastry flour, which has slightly more gluten than cake flour. In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or "wholemeal flour" is made from the entire grain, including the bran, endosperm, and germ. Germ flour is made from the endosperm and germ, excluding the bran. To produce refined ("white") wheat