Flour a Raw Agricultural Product

Flour is a natural product made by milling grains, usually wheat, to release the flour that sits inside. Although flour can be made from a wide variety of plants, the vast majority is made from wheat. Maize flour is used to make bread, muffins, doughnuts, pancake mixes, infant foods, biscuits, wafers, breakfast cereals and breadings, and as a filler, binder and carrier in meat products. Flour is considered a raw agricultural product and wheat can become contaminated from soil, animal feces, insects, diseased plants, and other agents during production, harvest, storage, or transport.

One key factor that differentiates the different types of flour, is the amount of gluten. Gluten is a protein that helps wheat-based doughs rise and hold their shape.

When flour is mixed with water, the flour proteins; gliadin and glutenin, combine to form the protein known as gluten. Gluten gives dough elasticity, strength, and structure. Individuals with celiac disease, certain neurological diseases, certain skin conditions, or gluten sensitivities of other etiologies often benefit from a gluten-free diet.

All purpose or pastry flour is the best flour for making meat pie dough. Bread flour can be substituted for all-purpose flour in pie crust.

Types of Flour

White Flour: White flour consists of the finely ground endosperm of the wheat kernel.

All-Purpose Flour: All-Purpose flour consists of white flour milled from hard wheats or a blend of hard and soft wheats. It is usually enriched and can be either bleached or unbleached.

Whole Wheat Flour: Whole wheat flour consists of ground whole wheat kernels, but can be created through combining white flour, germ, and bran that have been separating during milling. It contains higher insoluble fiber levels than white flours.

Bread Flour: Bread flour consists of white flour milled from a blend of hard wheats and has greater gluten strength than other types of flour. It is sometimes conditioned with ascorbic acid. Bread flour is a high-protein flour that typically contains between 12 and 14% protein and is designed for baking yeasted breads

Cake Flour: Cake flour consists of white flour from a blend of soft wheats. It has lower protein and higher starch contents than other flour types.

Self-Rising Flour: Self-rising flour consists of all-purpose flour with added salt and leavening agents. It is also referred to as phosphate flour.

Pastry Flour: Pastry flour consists of white flour from a blend of soft wheats and has properties between that of all-purpose and cake flours.

Gluten Flour: Gluten flour consists of ground spring wheat. It has higher protein and lower starch contents than other types of flour.

Semolina Flour: Semolina flour consists of the coarsely ground endosperm of durum wheat and is usually enriched.

Durum Flour: Durum flour consists of finely ground semolina flour.

Meat Pie Filling

Meat pie filling can be prepared with minced meat, Irish potatoes, carrots and other seasonings etc.

A meat pie is a pie with a filling of meat and often other savory ingredients. They are popular in the United Kingdom, Australia, Ghana, Nigeria, Europe, New Zealand, Canada, Zimbabwe and South Africa.

The best Nigerian Meat Pie is moist, yummy and has minced meat, potato and carrot filling. The filling is usually adequately seasoned and gives the meat pie its unique taste.

The Nigerian Meat Pie is a popular snack because it is tasty, moist and does not produce crumbs when it is being eaten, if it is well-prepared, then it is yummy.

Meat Pie is a yummy snack readily found on street corners, eateries and even parties. This delicious snack can be enjoyed at home, parties, weddings etc.

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