karkea vehnäjauho

Substantiivi

1. coarse

   • coarse (wheat) flour; with a protein content within 12–13 % and made not solely from the endosperm of the grain (i.e. a brown flour), commonly used for cakes, pastries or sauces

2. wheat

   • coarse (wheat) flour; with a protein content within 12–13 % and made not solely from the endosperm of the grain (i.e. a brown flour), commonly used for cakes, pastries or sauces

3. flour

   • coarse (wheat) flour; with a protein content within 12–13 % and made not solely from the endosperm of the grain (i.e. a brown flour), commonly used for cakes, pastries or sauces

4. protein

   • coarse (wheat) flour; with a protein content within 12–13 % and made not solely from the endosperm of the grain (i.e. a brown flour), commonly used for cakes, pastries or sauces

5. endosperm

   • coarse (wheat) flour; with a protein content within 12–13 % and made not solely from the endosperm of the grain (i.e. a brown flour), commonly used for cakes, pastries or sauces

6. grain

   • coarse (wheat) flour; with a protein content within 12–13 % and made not solely from the endosperm of the grain (i.e. a brown flour), commonly used for cakes, pastries or sauces

7. cake

   • coarse (wheat) flour; with a protein content within 12–13 % and made not solely from the endosperm of the grain (i.e. a brown flour), commonly used for cakes, pastries or sauces

8. pastry

   • coarse (wheat) flour; with a protein content within 12–13 % and made not solely from the endosperm of the grain (i.e. a brown flour), commonly used for cakes, pastries or sauces

9. sauce

   • coarse (wheat) flour; with a protein content within 12–13 % and made not solely from the endosperm of the grain (i.e. a brown flour), commonly used for cakes, pastries or sauces