The food made by grinding and bolting cleaned wheat (not durum or red durum) until it meets specified levels of fineness, dryness and freedom from bran and germ, also containing any of certain enzymes, ascorbic acid and certain bleaching agents.
Spelled (until about 1830) and meaning flower in the sense of flour being the "finest portion of ground grain" (compare French fleur de farine, fine fleur). flower. Partially displaced native meal.
The U.S. standard of identity comes from .
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