Beurre manié a finishing step for sauces, imparting a smooth, shiny texture prior to service. Beurre manié Beurre manié (French "kneaded butter") is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps. Beurre manié should not be confused with roux, which is also a thickener made of equal parts of sometimes clarified butter or many other oils and
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.