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These are mainly used for making bread, cakes, biscuits, pastry and breakfast cereals. Wheat is the most widely used of the four. They are also added to products to thicken them and make them smooth and to help bind them together. For example, they can be put into the sauce that goes with baked beans and into instant puddings.

The flour you buy in the shops for baking is wheat flour, whether plain or self-raising, and the same flour is used in commercial baking for shop bread, cakes, pastries, buns, biscuits etc. Wheat flour is mixed with other grains to give a base for special breads such as rye bread.