Roux dish, and are used solely for thickening liquids. More recently, many chefs have turned to a group of naturally occurring chemicals known as hydrocolloids. In addition to being flavorless and possessing the ability to act as a thickening agent, the resulting texture is thought by some to be superior, and only a small amount is required for the desired effect. Roux Roux () is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove
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.