Flour from the European Union is made from purified milled grain harvested from organic plantations. It has light colour – white to creamy – and powdery. The most popular types of flour are wheat, rye, barley and oat flour. There are two categories of flour: white and wholemeal. White meal is light in colour, smooth and free of bran. Wholemeal flour is made from whole grain, including bran, and has grainy texture. Flour is easy to store, not being sensitive to temperature changes. Flour is extensively used in cakes, pastries, bread, pastas, batter as well as in sauces and other dishes.