Roux 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 top, blended until smooth, and cooked to the desired level of brownness. Butter, vegetable oils, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete. The fat is most often butter in
Coffee flour flour was supported by Brandeis University in Boston, and the New England Coffee Company in Malden, Massachusetts. The patent for its par-baking and milling method was approved in December 2015. The creator of this type of coffee flour was Dr. Daniel Perlman, a senior scientist specializing in functional foods, from Brandeis University. His works include Smart Balance butter substitute and Omega 3-enriched peanut butter. Before he invented coffee bean-based coffee flour, Perlman was doing research on the antioxidant content of coffee. He found that roasting had an effect on a coffee bean's antioxidant levels. Coffee beans used to make coffee