Ingrédients alimentaires - Céréales et farine

a fine powder made from almonds, used as a gluten-free flour substitute or protein-rich ingredient in baking

farine d'amande

the outer layer of a cereal grain, rich in fiber and nutrients

son de blé

a nutritious and gluten-free pseudo-cereal with small, protein-rich grains

amarante

a small, nutrient-dense seed rich in omega-3 fatty acids and dietary fiber

lin

a small and nutrient-rich seed derived from the flax plant, known for its omega-3 fatty acids, fiber, and potential health benefits

graines de lin

a small and nutritious seed of the flax plant, used for its oil content and potential health benefits

lin

a small seed of the sesame plant, known for its rich nutty flavor and versatile culinary use

sésame

a gluten-free grain with a nutty taste, often used in cooking and baking as either whole grains or flour

sarrasin

a type of ancient wheat with a nutty flavor and a high nutritional value

épeautre

an ancient grain with a mild, nutty flavor and a chewy texture

épeautre

a type of dark and hard wheat that is grown in dry regions, used to make pasta

durum

the common grain that is used in making flour, taken from a cereal grass which is green and tall

blé

the whole, unprocessed kernel of the wheat grain

baie de blé

a cereal grass grown in cold climates with grains that are used in making whiskey, bread or animal food

seigle

a cereal grain used as food for humans and animals and for making alcoholic beverages

orge

a type of grain that grows on a plant in cool climates, used as food for people and animals

avoine

a gluten-free grain with small, slender grains that resemble the tail of a fox

millet queue de renard

a drought-tolerant grain with small round grains that possesses a mildly nutty flavor and a slightly chewy texture

millet perlé

small seeds of a large crop that grows in warm regions, used to feed birds or make flour

millet

a long-grain aquatic grass seed that is known for its nutty flavor and chewy texture

riz sauvage

a small, gluten-free grain native to Ethiopia and Eritrea

teff

a nutritious grain known for its small, finger-like grains and gluten-free properties

millet en finger

a tall plant growing in Central America that produces yellow seeds, which are used in cooking

maïs

the dried grains or kernels of a cereal plant, commonly used in various culinary preparations

maïs

a grain crop widely cultivated for its edible seeds and used in various food and industrial applications

sorgho

a type of grain commonly used in Asian cuisine and known for their distinctive tear-shaped appearance

larmes de Job

a type of flour that has been chemically treated to whiten its color and soften its texture

farine blanchie

a type of flour that has been fortified with additional nutrients, such as vitamins and minerals

farine enrichie

a finely milled type of flour that is low in protein content

farine à gâteau

a type of flour with a moderate protein content that is finer than all-purpose flour but coarser than cake flour

farine pour pâtisserie

flour without baking powder, yeast or any other substance that makes cakes or baked goods rise

farine ordinaire

a versatile type of flour with a moderate protein content that is commonly used in a wide range of culinary applications

farine tout usage

a type of flour that already contains leavening agents, such as baking powder, making it suitable for recipes that require a rise or lift

farine auto-levante

a coarse whole wheat flour made from the endosperm of the wheat kernel

farine de blé complet

a type of flour that has not been chemically treated to whiten its color or soften its texture

farine non blanchie

a high-protein flour used to improve dough elasticity and structure in baking

farine de gluten

small pieces of crushed durum or similar wheat grains used in making pasta and pudding

semoule

a type of flour that does not contain gluten, a protein found in wheat, barley, and rye

farine sans gluten

high-protein flour used for bread making and recipes needing strong gluten development

farine à pain

high-protein flour for making bread with a strong gluten network and chewy texture

farine à pain

the flour made by grinding wheat grains, commonly used in various culinary applications

farine de blé

(of bread or flour) containing whole grains of wheat and also the husk

blé entier

(of bread or flour) containing whole grains of wheat and also the husk

complet

an unbleached flour that is made by grinding whole grains of wheat

farine de blé complet

a starch extracted from the cassava root, used in cooking and baking for its thickening properties

tapioca

flattened oat groats that have been processed into flakes, often used as a versatile and nutritious ingredient in breakfast cereals

flocons d'avoine

a starchy powder derived from the rhizomes of tropical plants, used as a thickening agent in cooking and baking

arrow-root

a whole grain rice variety with the bran intact, offering nutty flavor and chewy texture

riz brun

a cracked and parboiled wheat grain commonly used in Middle Eastern cuisine

bourgoul

any plant that is produced for grains that can be eaten or used in making flour

céréale

a breakfast cereal made with roasted flakes of maize flour that is usually eaten with milk and sugar

flocons de maïs

fine white starch of maize, used in cooking to thicken sauces or soups

fécule de maïs

grain that is ground into a powder, used for feeding animals or making flour

farine

a thick, soft food from ground oats, eaten usually for breakfast

flocons d'avoine

a thin, translucent sheet made from rice flour and water, used in various Asian cuisines for wrapping spring rolls

papier de riz

a young corn with soft kernels that is high in sugar, grown on a maize plant, used in cooking

maïs doux

the starch or flour of dried manioc or cassava root

manioc

the seed of an oriental plant that is rich in protein, used for making oil or food

soja