Yon Flour

The other kind of flour in Continental, this one used to make pastry, cake, sweetbread, and other such confections. The flour has a sweet aftertaste, hence its use in sweeter dishes. The flour is high is vitamins, minerals, and fiber. It is also high calorie when made into bread products.

Properties

Compounds

baked goods, breads and cakes.

Geology & Geography

The central plains grow almost all of it. Grassland Stacks.

Origin & Source

Made from grinding up wheat grain grown in the Central Plains.

History & Usage

Everyday use

flour used in cooking

Refinement

ground fine between giant stones, then sifted to remove large particles which are reground.

Byproducts & Sideproducts

Animal feed from the leftover shells.

Distribution

Trade & Market

Slightly more luxury than Blue Rice flour, sold to everywhere.

More commonly known as 'Goen Flour'

Type

Biomaterial

Value

1 filo per 50 lbs

Rarity

uncommon

Taste

bland, with a sweet aftertaste

Color

pale yellow