Assertion: flour | /r/HasProperty | suitable
Facets:
value: for products
type: PURPOSE
Source sentences:
text: Soft wheats, containing approximately 8–12 percent protein, produce flours that are suitable for products requiring minimal structure, such as cakes, cookies (sweet biscuits), piecrusts, and crackers.
text: Hard wheats, which are high in protein (approximately 12–15 percent), produce flours that are suitable for products requiring stronger structure, such as breads, buns, hard rolls, and yeast-raised sweet rolls.
text: When flours do not contain gluten, they are suitable for people with gluten-related disorders, such as coeliac disease, non-celiac gluten sensitivity or wheat allergy sufferers, among others.