About: Wheat flour   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Also used in Xav the Baker's Bread, Farle Bread, Sandwich Bread, Sandwich Bread x5

AttributesValues
rdfs:label
  • Wheat flour
  • Wheat Flour
rdfs:comment
  • Also used in Xav the Baker's Bread, Farle Bread, Sandwich Bread, Sandwich Bread x5
  • Wheat Flour is a flour.
  • Wikipedia Article About Wheat Flour on Wikipedia The vast majority of today's flour consumption is wheat flour. Wheat varieties are typically known as, variously, "white" or "brown" if they have high gluten content, and "soft" or "weak flour" if gluten content is low. Hard flour, or "bread" flour, is high in gluten and so forms a certain toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and so results in a finer texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
sameAs
Level
  • 1(xsd:integer)
dcterms:subject
proflvl
  • 0(xsd:integer)
Prof
  • Farmer
proftype
  • craft
dbkwik:dofuswiki/p...iPageUsesTemplate
dbkwik:wakfu/prope...iPageUsesTemplate
Category
  • Flour
Type
  • Farmer's Refinement
Value
  • 0(xsd:integer)
ing2q
  • 3(xsd:integer)
ing1q
  • 3(xsd:integer)
ing
  • Wheat Grain
Weight
  • 2(xsd:integer)
Description
  • This white flour is ideal for bread and cakes.
  • This flour is obtained by grinding grains of wheat. It is an essential ingredient in the making of bread, pancakes, waffles and delicious cakes, but is mainly used for silly children's games.
abstract
  • Also used in Xav the Baker's Bread, Farle Bread, Sandwich Bread, Sandwich Bread x5
  • Wheat Flour is a flour.
  • Wikipedia Article About Wheat Flour on Wikipedia The vast majority of today's flour consumption is wheat flour. Wheat varieties are typically known as, variously, "white" or "brown" if they have high gluten content, and "soft" or "weak flour" if gluten content is low. Hard flour, or "bread" flour, is high in gluten and so forms a certain toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and so results in a finer texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.
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