Şunu aradınız:: tapioca flour (İngilizce - Tagalogca)

tapioca flour
harina ng balinghoy

flour
arina

flour sifter
sifter ng harina

all purpose flour
panlahatang gamit

what is rice flour?
ano ang rice flour?

ano ang rice at flour
ano ang bigas sa harina

picture of bread flour
larawan ng harina ng tinapay

we didn't have more flour
wala kaming maraming harina

anong flour ang pre sifted
anong flour ang pre sifted flour

1 tablespoon all purpose flour
1 tasa lahat ng layunin ng harina

anu sa tagalog ng all purpose flour
anu sa tagalog ng all purpose flour

roux is a mixture of flour and butter
roux

so now let's put 2 two and a half cups of flour
so ngayon maglagay tayo ng 2 dalawa at kalahating tasa ng harina

bread is made from flour, water, and often yeast.
gawa ang tinapay sa harina, tubig, at malimit lebadura.

it will not be dissolved immediately because a lot of flour has been added
hindi ito madidissolved agad dahil marami na ang nalagay a harina

the best flour used for pastry is all purpose flour special pastry flour maybe used specified in the recipe
the best flour used for pastry is all purpose flour special pastry flour maybe used specified in the recipe

multi functional electric meat grinder flour maker machine stirrer cutter quatre food processor mixer grinder slicer mixer flour stirrer
multi functional electric meat grinder harina maker machine stirrer cutter quatre food processor mixer grinder slicer mixer flour stirrer

the best flour used for pastry is all purpose-flour. special pastry flour may be used, specified in the recipe.
c/the best flour used for pastry is all purpose flour. special pastry flour may be used, specified in the recipe.

wheat (figure 1a) flour is the product obtained by grinding whole wheat kernels, sometimes called berries (figure 1b). a wheat kernel consists of three parts – the bran, germ, and endosperm (figure 2). during the milling process, these three parts are separated and recombined to make different types of flour.
ang trigo (larawan 1a) na harina ay ang produktong nakuha sa pamamagitan ng paggiling ng buong mga butil ng trigo, na kung minsan ay tinatawag na berry (larawan 1b). ang isang butil ng trigo ay binubuo ng tatlong bahagi - ang bran, germ, at endosperm (larawan 2). sa panahon ng proseso ng paggiling, ang tatlong bahagi na ito ay pinaghihiwalay at isinasama muli upang makagawa ng iba't ibang uri ng harina.