The bakery stocked several varieties of strong flours for different types of bread.

To make a loaf that stays soft for days, bakers often choose strong flour because its high gluten content helps bread rise and keeps it fresh longer.

For the rustic bread, the baker blended second flour with whole wheat to add texture.

Professional bakers often compare different bread flours to find the best texture and flavor for their loaves.

I always keep a bag of bread flour in the pantry for making crusty loaves and soft rolls.

The farmer grew a field of flour corn to mill into fine meal for traditional dishes.

I used moth flour to thicken the curry and give it a nutty, earthy flavor.

The flour-monger arrived early at the market to set up his stall.

Flour beetles swarmed the pantry after a bag of grain spilled, contaminating the food stores.

The market offered samples of national flours, and I spent the afternoon comparing their aromas and textures.