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World flour day – a day to appreciate the unappreciated

Pasta, bread, cake, biscuits, crackers. These are some examples of staple foods that contain flour. For 364 days a year, we take this precious ingredient for granted, but not on world flour day. On March 20, the world unanimously gives thanks to this remarkable ingredient that feeds billions of hungry mouths each day.

Flour is made by grinding raw grains, roots, beans, nuts, or seeds. The most common base for flour is wheat. Flour has been consumed by humans since the Stone Age, when humans discovered this dense powder by grinding wheat between two rocks. This manufacturing process has remained consistent over the years, although nowadays we have advanced equipment which grinds wheat grains with increased efficiency.

In 2019, the EU produced 154.000 metric tons of wheat. There are many types of flour that can be made from a wheat base. All of these flours must be tested to ensure legal conformity.

Cereals also contain gluten, which may trigger a misdirected immune response in certain individuals, causing symptoms such as abdominal pain, flatulence and diarrhoea. However, for those who tolerate cereal flour, it contains fibre, B-vitamins, iron, calcium magnesium, potassium, phosphorus, zinc, and manganese.

There are legal and labelling requirements which must be met in regards to flour marketability. If a flour product is to be marketed, critical limits may not be exceeded. An example being Annex I section 2 of Commission Regulation (EC) No 1881/2006, which sets the maximum limits of mycotoxins in flour.

At Tentamus, flour is regularly checked for harmful substances and chemicals. This is done through scrutinous testing using the latest equipment, so that the production and consumption of floury foods may remain both desirable and safe.

If you wish to learn more about the methods used by Tentamus in testing flour, contact our expert Nicole Schröer:


+49 3020 6038 133

The Tentamus Group wishes you a wonderful World Flour Day!

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