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 imported from Japan and the Japanese name Zenryufun(全粒粉) is used. It is possible to determine ash content from some US manufacturers. However, US measurements are based on wheat with a 14% moisture content. Thus, a US flour with 0.48% ash would approximate a French Type 55. Other measurable properties of flour as used in baking can be determined using a variety of specialized instruments, such as the farinograph. Flour dust suspended in air is explosive—as is any mixture of a finely powdered flammable substance with air ("see" dust explosion). Some devastating explosions have occurred at flour mills, including an explosion