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Flour in Everyday Life
Flour 101 | 10.24.2024
How flour shapes the foods we eat every day
Flour is one of the most foundational ingredients in the world. From bread and cereal to cookies, pasta, coatings, and snacks, it’s quietly present in the products we enjoy every day. But its impact goes far beyond taste—flour connects farms to factories to families, supporting a complex system of innovation, agriculture, and nutrition. At Siemer Milling Company, we’re proud to play a role in that journey—milling quality wheat into flour that fuels the foods people love most.
The Ingredient Behind Everything
From breakfast to dinner and every snack in between, flour is often a key ingredient. Even products that aren’t obviously wheat-based often use wheat flour as a binder or texture enhancer.
Breakfast
- Toast (bread)
- Pancakes or waffles
- Breakfast bars
Lunch
- Sandwiches
- Crackers
- Pizza
Dinner
- Pasta
- Breading for fried foods
- Thickening agent in sauces and soups
Snacks & Desserts
- Cookies, cakes, brownies
- Pretzels and chips
- Donuts, muffins, pastries
Flour Quality Affects More Than You Think
Small differences in flour specs can have big impacts on food quality:
- Texture: Chewy, crispy, soft, flaky—depends on the flour
- Flavor: Refined vs. whole wheat can dramatically change the taste
- Shelf life: Moisture and ash content can extend or reduce freshness
- Nutrition: Whole wheat flour provides more fiber and micronutrients. Enriched flour plays a vital role in the reduction of neural tube defects.
The People Behind the Process
Flour is also the product of a reliable, resilient supply chain—from wheat growers across the Midwest to the millers at Siemer who ensure consistency, safety, and performance. Behind every loaf of bread or pack of crackers is:
- A farmer harvesting quality wheat
- A miller processing it with care
- A manufacturer turning it into something people love
Flour Fuels Both Industry & Home
While Siemer Milling serves large-scale food companies, the impact reaches kitchens and communities everywhere. Whether it’s a major bakery producing thousands of loaves or a family baking cookies on a Sunday afternoon, flour makes it possible.
