Louisiana Creole cuisine sauce or soup thicker." The fat and flour are cooked together on the stovetop until the mixture reaches a certain level of brownness, or darkness. Creole roux in New Orleans are known to be lighter than Cajun roux and are usually made with butter or bacon fat and flour. But certain Creole dishes use a dark roux. Dark roux are usually made with oil or bacon fat and flour. The scent of a good roux is so strong that it stays in clothes until they are washed. The scent is so widely recognized in Louisiana that others can tell if
Wheat flour (usually a pin mill). These finer bran and germ fractions are then reintroduced to the endosperm ("white flour") to produce whole wheat flour made of 100% of the kernel of wheat. Wheat flour is available in many varieties; the categorization is regional, and the same name may have several different regional meanings. Indian flours are generally categorized by how much of the grain is stripped away. American flours are categorized by gluten/protein content, processing, and use. A device called Alveograph Chopin invented in 1921 by Marcel Chopin, provides an index called W that is now commonly used by professional bakers.