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
Flour additives used as bleaching/maturing agents in the US are: Some other chemicals used as flour treatment agents to modify color and baking properties include: Common preservatives in commercial flour include: Cake flour in particular is nearly always chlorinated. At least one flour labeled "unbleached cake flour blend" (marketed by King Arthur) is not bleached, but the protein content is much higher than typical cake flour at about 9.4% protein (cake flour is usually around 6% to 8%). According to King Arthur, this flour is a blend of a more finely milled unbleached wheat flour and cornstarch, which makes a better