Perusvehnäjauhoon

Perusvehnäjauhoon is a Finnish term that translates to "wheat flour." It is a staple ingredient in Finnish cuisine, used in a variety of baked goods, porridges, and other dishes. Wheat flour is typically made from the endosperm of wheat kernels, which is the part of the kernel used for making flour.

In Finland, wheat flour is commonly used to make leipä, a traditional Finnish flatbread. The flour is mixed with water, salt, and sometimes other ingredients like rye flour or barley flour, and then baked in a traditional leather-clad stone hearth oven. The resulting bread is dense, slightly sweet, and has a distinctive flavor.

Wheat flour is also used to make perunajauhoon, a porridge made from wheat flour, water, and often milk or sugar. This porridge is a popular breakfast item in Finland and is often served with various toppings such as jam, berries, or sugar.

Another common use of wheat flour in Finland is in the production of pastries and cakes. The flour is used to make a variety of sweet treats, including piirakka, a thin, crispy pastry filled with sweet fillings, and makaroonit, small, round cookies.

Wheat flour is an essential ingredient in Finnish cuisine, providing a base for many traditional dishes. Its versatility and nutritional value make it a staple in Finnish kitchens.