Tarwebloem

Tarwebloem, known in English as wheat flour, is a fine powder made from grinding dried wheat kernels. It is one of the most widely used staple ingredients in baking and cooking, especially in European cuisines. Tarwebloem primarily consists of starches, proteins, fibers, and minor quantities of vitamins and minerals. Its characteristic light color and fine texture make it suitable for a variety of culinary applications, including bread, pastries, cakes, and pasta.

There are different types of wheat flour, with tarwebloem typically referring to a refined or white wheat flour. The refining process involves removing the bran and germ from the wheat kernel, leaving primarily the endosperm. This processing results in a product with a high gluten content, which provides elasticity and structure to baked goods but reduces its nutritional content compared to whole wheat flour.

Tarwebloem is produced through milling, where wheat kernels are cleaned, tempered, and ground into flour. The quality of the flour can vary depending on the wheat variety and processing methods. It is often enriched or fortified with vitamins and minerals to compensate for nutrients lost during refining.

In terms of storage, tarwebloem is best kept in a cool, dry, airtight container to prevent spoilage and infestation. Its longevity depends on storage conditions but generally can last several months.

Due to its versatility and functional properties, tarwebloem is a fundamental ingredient in many traditional and contemporary recipes. It plays a critical role in food industries worldwide, supporting both household cooking and commercial baking processes.