Béchamel sauce veal velouté with a large amount of cream added. Béchamel sauce Béchamel sauce (; ), also known as white sauce, is made from a white roux (butter and flour) and milk. It has been considered, since the seventeenth century, one of the mother sauces of French cuisine. It is used as the base for other sauces (such as Mornay sauce, which is Béchamel with cheese). Balsamell or Besciamella is the Italian equivalent of the French Béchamel: a very simple white sauce of flour, butter and milk. The sauce was originally from renaissance Tuscany and was known as "Salsa Colla or
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.