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Talk:Flour

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Spelt flour
The information about spelt flour given here is wrong. Spelt is a different kind of grain (just like barley or rye are not wheat), not a different way of making flour from wheat. —Preceding unsigned comment added by 98.212.167.124 (talk) 19:02, 11 April 2009 (UTC)
 * It is still wheat. A different species or subspecies of wheat that today's common wheat, but still wheat.--Ericjs (talk) 05:38, 9 October 2009 (UTC)

The page https://en.wikipedia.org/wiki/Spelt has contradicting info about protein content in Spelt (raw uncooked) and i suspect it is incorrect. There should be more protein than modern wheat has according to this finnish page https://www.birkkala.com/speltti

High Gluten flour
Where do you buy it at retail. Impossible to find unless at Amazon.

I would like someone to add protein per gram in the high gluten section. —Preceding unsigned comment added by Ericg33 (talk • contribs) 00:42, 15 July 2008 (UTC)

 * You have to keep looking until you find it. If you can't find HG flour in retail stores in larger bags of 25 or 50 lbs, and at reasonable per-lb prices, even by going to the next larger neighbouring city, or a shipping-hub city, then consider obtaining Vital Wheat Gluten (75% protein), and mixing it with a lower-protein flour.  You can calculate the amount to use with basic algebra, or you can use a Pearson square, for any desired protein level between the two values after blending.  You can also make your own HG dough, by washing the starch out of some portion of the flour.  Gzuufy (talk) 17:08, 30 October 2012 (UTC)

test — Preceding unsigned comment added by 5.109.12.35 (talk) 15:11, 26 October 2012 (UTC)

 * They have started calling Strong flour "Bread flour" in some stores in the UK, can this be added to the article in the Wheat flour type table? Stripy42 (talk) 10:58, 25 September 2015 (UTC)

Bleached vs. unbleached
If there is an expert who can explain the difference between bleached and unbleached flour, that would be fantastic. The information on the net on this issue seems somewhat biased and contradictory. (69.180.21.216)

I'm a quality assurance manager at a large flour mill. The difference between bleached and unbleached is this: Bleached flour usually containst benzoyl peroxide which actually whitens the flour. Unbleached flour has no bleaching additive. 12.43.88.120 (talk) 02:29, 6 March 2008 (UTC)

Bleached flour is artificially aged using a bleaching agent, a maturing agent, or both. A bleaching agent would affect only the carotenoids in the flour; a maturing agent affects gluten development. A maturing agent may either strengthen or weaken gluten development.

The four most common additives used as bleaching/maturing agents in the USA at this time are:

Potassium bromate (will be listed as an ingredient/additive) - a maturing agent that strengthens gluten development. Does not bleach.

benzoyl peroxide - bleaches. Does not act as a maturing agent - no effect on gluten

ascorbic acid (Will be listed as an ingredient/additive, but seeing it in the ingredient list may not be an indication that the flour was matured using ascorbic acid but has had a small amount added as a dough enhancer) - Maturing agent that strengthens gluten development. Does not bleach.

chlorine gas - both a bleaching agent and a maturing agent, but one that WEAKENS gluten development. Chlorination also oxidizes starches in the flour, making it easier for the flour to absorb water and swell - this makes thicker batters and stiffer doughs. For bread, this is bad (because gluten is weakened and bread is heavily dependent on gluten formation), but for cakes, cookies, and biscuits, it's a good thing, because gluten development in these types of baked goods makes them tough. The modification of starches in the flour allows the use of wetter doughs (making for a moister end product) without destroying the structure necessary for light fluffy cakes and biscuits. (See "How Baking Works" by Paula Figoni, p86 at http://books.google.co.uk/books?id=XqKF7PqV02cC&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q=bleach&f=false ).

Cake flours in particular are nearly always chlorinated. There is at least one flour labeled "unbleached cake flour blend" (marketed by King Arthur) that is not bleached, but the protein content is much higher than typical cake flour at about 9.4% protein (cake flour is usually around 6% give or take a couple). According to King Arthur, this flour is a blend of a more finely milled unbleached wheat flour and cornstarch, which makes a better end result than unbleached wheat flour alone (cornstarch is a common additive for part of the flour used in cake where actual cake flour is called for but you only have all purpose on hand). However you will still get a denser end result than real cake flour that has been more finely milled, chlorinated, AND has a lower protein content in the "cake flour" range of around 6% or so.

All bleaching and maturing agents (with the possible exception of ascorbic acid) have been banned in the EU (see http://www.food.gov.uk/multimedia/pdfs/breadflourguide.pdf), making cake baking a difficult proposition as heat treated flours that mimic the effects of chlorination are to date available only to bulk bakeries. The home baker must struggle with the unbleached flours that typically do not lend themselves to the making of light fluffy cakes. At least one home baker has developed a method for heat treating flour at home to break down the starches and make it more acceptable for use in the making of cakes; this process is currently referred to as "Kate Flour" in Internet baking communities, after the woman who continues to develop the process.

Bromation of flour in the USA has fallen out of favor and while to my knowledge it is not yet actually banned anywhere, few retail flours available to the home baker are bromated anymore. ConAgra changed from bromation of their flours packaged for resale to consumers to a peroxidation process sometime in 2010, at least in my area (SE USA). I do not know what, if any, maturing agents may be used.

Many flours packaged specifically for commercial bakeries are still bromated. Retail bleached flours marketed to the home baker are now mostly either treated via peroxidation or chlorine gas. Current information I have from Pillsbury is that their bleached flours are treated BOTH with benzoyl peroxide AND chlorine gas; this strikes me as odd, but perhaps that's what they do, I don't know. I double checked this on their consumer line and was told this is in fact the case. Gold Medal tells me their bleached flour is EITHER treated with benzoyl peroxide OR it's treated with chlorine gas, but there is no way to tell which process has been used when you buy the flour at the grocery store. I'm not sure I believe that; I have a question pending with them to try to get that sorted out.66.57.60.99 (talk) 18:13, 23 March 2012 (UTC)

All bleaching and maturing agents have been banned in the EU, making cake baking a difficult proposition Why should it? The best cakes I ever ate were made in Germany with normal flour as you can buy it there in the grocery store. --24.130.146.60 (talk) 03:59, 22 January 2013 (UTC)

See: The Great British Bake Off, it is an urban myth that Europeans can't bake cakes 87.112.127.60 (talk) 19:25, 16 February 2014 (UTC)

Refining
The article does not adequately explain the reason(s) for refining whole grains into refined flour. Since post-refining, added nutrients (e.g., artificial vitamins, iron) provide the only commonly acknowledged nutritional value of refined grains (flour), what, if any, nutritional value does one gain by eating refined grain products such as bread, pasta and pastries? The article should contain more information about the intrinsic nutritional value, if any, of refined grains (flour). (4.254.129.162)

'''The reason is primarily taste and texture. The human pallate has evolved to prise sweeter taste and smoother texture. Both of which are accomplished by finer milling and removal of the bran and germ.''' —Preceding unsigned comment added by 72.23.148.109 (talk) 03:21, 16 September 2008 (UTC)

 * Flavor issues are debatable and complex, but texture-wise white flour can produce a lighter airier loaf with more rise than whole wheat flour. Also whole wheat does not keep as long.--Ericjs (talk) 05:45, 9 October 2009 (UTC)

Help to convert between the different flour systems
This is my guess to the US system:

(this end is high in starch)

cake flour

all-purpose flour

bread flour

(this end is rich in protein(gluten?))

and this is the German system:

German flour type numbers (Mehltype) indicate the amount of ash (measured in milligrams) obtained from 100 g of the dry mass of this flour. Standard wheat flours (defined in DIN 10355) range from type 405 for normal white wheat flour for baking, to strong bread flour types 550, 650, 812, and the darker types 1050 and 1600 for wholegrain breads.

I'm from Germany and I live in the US... I don't know how to tell what US flower is whitch type??

My guess:

cake flour = type 405

all-purpose flour = type 550

bread flour = 812

Does anybody knows more than I do??

Would this subject be interesting for the article it self?

I'm also interested to convert italien types to the US system...

17:52, 7 January 2006 (UTC) Markus Schulz

Answer from kingarthurflour
I also ask this question to kingarthurflour, here there answer:

Hello,

Thank you for writing. Your guesses are pretty close. Cake flour by definition is a bleached flour. So I would take that out of the equation and put in pastry flour, as type 405, the bread flour would be 650 and our high gluten flour would be 812. The Sir Galahad flour for professional bakers is our home baker’s all-purpose, and Sir Lancelot is the high gluten flour. The rest are the same whether they are packed in 50 pound bags or the 3-5 pound bags for home bakers.

German flours are catagorized by the amount of "ash" in the flour, not the amount of protein like American flours. This makes it hard to come up with an exact replacement. There are some suggestions below:

Type 405 - .50 ash - Similar to American pastry flour

Try: item #3331 Unbleached Pastry Flour (9.2% protein, .42 ash)

Item #3338 Italian-Style Flour (8.5% protein, .40-.45 ash) - This is the closest match, I think

Type 550 - .50-.58 ash - Similar to American all-purpose flour

Try: item #3005 Unbleached All-Purpose Flour (11.7% protein, .49 ash)

Item #3323 Select Artisan Organic All-Purpose Flour (11.3% protein, .54 ash) - This is the closest match, I think

Type 812 - .64-.89 ash - Similar to American high gluten flour, but higher ash

Try: item #3332 High Gluten Flour (14.2% protein, .70 ash)

Type 1050 - 1.05 ash - Similar to American "First Clear" flour

Try: item #3337 First Clear Flour (14.8% protein, .80 ash)

Type 1600 - 1.60 ash - The closest you could get to this would be a light-colored whole wheat flour

Try: item #3311 White Whole Wheat (13% protein, 1.80 ash)

I don’t have the equivalents for Italian flour.

Please contact us again if we can be of further assistance.

Happy Baking,

M.T. (I took the name out)

The Baker's Catalogue, Inc

800-827-6836

bakers@kingarthurflour.com

______end of kingarthurflour answer_____

'''American flours are catagorized by the amount of protein in the flours... this is an important information and should be inclued in the article''' 02:08, 8 January 2006 (UTC) Markus Schulz

AFC submission
AfC received a submission for 'wood flour' today. It is not enough to stand on its own, so I'm adding it here for another editor to put into the flour entry.

''Wood flour is made by finely grinding dried non-resin softwoods such as pine, spruce, fir or sometimes hardwoods. Wood flour is used as a filler or thickener in epoxy resins and thermosetting molding compounds. ''

Thanks -  Baseball,Baby!   balls  •  strikes  03:19, 24 July 2006 (UTC)

Expanding history section
I would like to see the History section expanded, discussing when the different types of flour were first introduced for common production. relytor 23:54, 11 December 2006 (UTC) Tyler Spurgeon

Tyler Spurgeon's 2006-12-11 "Talk" comment (above) still applies now 12 years later; the various articles concerning history of flour, baking, etc., have many incongruences and errors. Examples: (1) Current "Flour" article implies that beginning of the Industrial Era/Revolution was in "1879". Elsewhere in Wikipedia the Industrial Revolution was "about 1760 to sometime between 1820 and 1840", (2) protein and gluten amounts for flours vary considerably from article to article.

Meaning in Spanish
I have added a request for citation to support the statement "The corresponding Spanish word "harina" normally refers to Maize flour - wheat flour is "harina de trigo". While the second part is true, when being specific, the usual meaning of the word harina refers to wheat flour; this is also consistent with the corresponding entry in the Spanish Wikipedia . Even in Mexico, a country in which maize is a staple food, the common meaning for harina refers to wheat flour - one easy way to illustrate this is with the tortilla: tortillas de harina (literally, flour tortillas) refer to tortillas made with wheat flour; also, while there is maize flour made specifically to make tortillas, such tortillas are commonly considered of less quality than the ones made with traditional methods.--Paiconos 17:22, 20 December 2006 (UTC)

The statement above with respect to the meaning of "harina" is only correct for Latin America. In Spain "harina" normally refers to wheat flour.

The very last sentence above this one is not true. "Harina" usually means wheat flour in Latin America. Foods made out of corn have usually been made with fresh corn or ground corn made into "masa", and the introduction of corn flour "harina de maiz" or "masa-harina" is a somewhat recent development.

I don't see the point of explaining the use of Spanish words in the localized rarified contents such as immigrant communities of the USA. Such subtleties do not belong in the main article. Otherwise we will have to discuss hundreds of other languages in the same context. Harina in Spanish simply means flour, period. Should we also discuss how on family or informal contexts people use brand names such as Maizena, to refer to corn flour, i.e. maize flour.... What's the point. Take all that discussion to the Spanish language side of the Wikipedia, where it belongs.

Should this page include a link to Flour bomb?
It doesn't appear to at the moment.--80.47.95.10 13:26, 5 February 2007 (UTC)
 * Not a bad thought. Cooks using dangerous ingredients should know what not to do.  Never throw flour on a fire.  Use sugar or pan lid?  Lazyquasar 21:39, 11 February 2007 (UTC)

Why is this banned elsewhere but not U.S.?
"Bromated flour has been banned in much of the world" Lazyquasar 21:39, 11 February 2007 (UTC)

Bromated has been found to cause cancer in animals, but may pose only small risks to humans. The FDA suggests consumers avoid potassium bromate and has urged bakers to stop using it on a voluntary basis. —Preceding unsigned comment added by 208.5.44.21 (talk) 15:25, August 28, 2007 (UTC)

Graham flour
Hi I've found a grave mistake in the description of avalability of the aforementioned. While Graham flour and bread were (and still are) quite common in Poland and could've been found in any bakery, state-run or private. On the other hand, living for almost 30 years on the East Coast of the U.S. I would be able to count on one hand thumbs how many times I was able to find Graham flour in the local stores, supermarkets, etc. Slawomir123 01:38, 3 November 2007 (UTC)

removing part of sentence
I would like to remove "more sinister applications include fuel-air explosives improvised by so-called "anarchists" or terrorists."

First of all, if you go to the fuel-air link, there is NO mention of flour, anarchists, or terrorists.

Second, how do we know that "anarchists" or "terrorists" use a flour bomb? No link is provided. Carniv (talk) 23:14, 16 November 2007 (UTC)

"Clean" "White" and "Brown"
The paragraph at about line 40 is messed up. I think it should be reverted to the last edit, but I am not a flour expert.

In the United States, graham flour = whole wheat flour. I would like someone to explain what "malting" does to flour.

grain rox —Preceding unsigned comment added by 202.146.8.231 (talk) 00:16, 23 June 2008 (UTC)

→Malting is a process of allowing the grain to start germinating before it is milled into flour. There's a fairly good page on it, but it focuses on brewing, not baking. I agree, malted granary flour deserves a mention here as a distinct flour type. 212.183.140.20 (talk) 20:24, 26 July 2009 (UTC)

Nononono. In the USA, graham flour = whole wheat PASTRY flour. Whole wheat flour and graham flour are not the same. Pastry flour is more finely milled (somewhere between cake flour and all purpose flour), is unbleached, and is between cake flour and all purpose for protein content (around 8% or 9%). Graham flour is all that, plus it's whole wheat (has not had all the bran etc removed).66.57.60.99 (talk) 18:44, 23 March 2012 (UTC)

All-purpose flour
"All-purpose or plain flour is a blended wheat flour of hard wheats, or soft and hards wheats, or soft wheats depending on where you buy your all-purpose flour in the States and the brand of flour you choose. It may have a low, medium or relatively high gluten level, which is marketed as an acceptable compromise for most household baking needs. Reading the labels on the flour bag may help to determine what kind of all-purpose flour you are buying."

Does this explanation serve any purpose? It might be better to simply say the term "all-purpose flour" has no standard, rather than exhaustive go through everything it could be, which is ... well, anything. --Preston McConkie (talk • contribs) 14:47, 13 July 2009 (UTC)

This ("All purpose flour has no standard) is simply untrue. AP flour is typically around 10.5% protein, with a range of roughly 9.5% to 11%.  There is regional variation due to the availability of locally grown wheats, which are softer/lower protein in the South and harder/higher protein in the North (of the USA).  AP flours may slip as low as 9% in some southern regions and may range as high as 12% in some Northern regions, but the "standard" most national brands aim for is around 10.5%.  Reading the label on a bag of AP flour will tell you exactly NOTHING about it's actual protein content or best use; you have to determine that from the actual producer or mill that it comes out of.  For example, the ConAgra flours milled in my part of the USA (SE) - the AP flour sold by the national warehouse clubs (both of them originate from the same ConAgra mills) come in at 9.2% protein, while the "bread" flour (normally in the range of 12% to 14%) come in at 11.6% protein. However, the same flours (per the packaging and labeling and sold in the same warehouse club chains) in some northern regions come in at something over 11% for the AP and getting closer to 13% for the "bread" flour, due to the much higher availability of higher protein wheat grown in those areas. Gold Medal lists their AP flours as ranging from 9.8% to 12%, and their bread flour ranges from 11.7% to 12.3%. Pillsbury, by contrast, gives a nominal rating of 10.5% for their AP flours and 12% for their bread flour, with no disclosure of the tolerance used when blending/milling their flours. Pillsbury flours may vary as much as Gold Medal flours do, but if they do, they're not telling us that. By contrast, King Arthur flour company, a small (compared to GM and Pillsbury, behemoths in the retail consumer flour world) regional flour producer, has a very small tolerance - only 0.02%, compared to 10% for the GM ranges listed above - and their AP flour is 11.7% protein while their bread flour is 12.7%. Thus, King Arthur AP flour behaves more like a national brand bread flour than a typical national brand AP flour.66.57.60.99 (talk) 18:43, 23 March 2012 (UTC)

Self-rising flour
Self-rising flour redirects to this article, but it's not mentioned here. So, what is self-rising flour, how is it different from ordinary flour? —Preceding unsigned comment added by 92.224.157.80 (talk) 17:41, 28 August 2009 (UTC)

 * It's just flour that has baking powder (and I think salt) mixed into it.--Ericjs (talk) 05:35, 9 October 2009 (UTC)

 * Same for self-raising flour. Redirects here. But NO mention anywhere on Wikipedia (even on this otherwise very detailed article) despite it being common in most households. Odd. 82.152.214.154 (talk) 14:51, 24 August 2010 (UTC)

 * Okay I've checked the history, and it was there . But someone (currently on the verge of being banned) blanked a whole section over a year ago and no-one noticed...? Ah well. I've readded it. 82.152.214.154 (talk) 14:57, 24 August 2010 (UTC)

Rice Flour & Protien
The page mentions that white rice flour is essentially pure starch. This does not ring true to me.

I am currently looking at the Nutrition information for some white rice flour I have onhand: Serving Size: 1/4 cup (30g) ... ... Protein: 2g

Doing some math, that works out to somewhere in the realm of 4.98% to 8.47% protien by weight. ('2' is such a vague number, 1.5 could be rounded up to two, as could 2.5 be rounded down to two (if rounding to evens....)).

Comparing to the protein of standard wheat flour: 7.5%-13.5% (source http://home.earthlink.net/~ggda/ProteinComparisons.htm ), the protein content of the rice flour I do have does fit into the natural content realm for wheat flours. Digging elsewhere on the Internet...

http://www.fatsecret.com/calories-nutrition/usda/white-rice-flour?portionid=62464&portionamount=100.000 quotes white rice flour as 6% protein.

http://www.calorie-counter.net/flour-calories/white-rice-flour.htm pegs it at 5.95%.

Given all this, I'd say white rice flour is a bit low on protein compared to wheat flour, but by no means is protein absent.

I strongly suspect the comment may have been made while confusing 'protein' for 'gluten' (a protein that rice is low in, but plentiful in wheat flours). As there is ample evidence to the contrary, I will be removing the comment about white rice flour lacking protein. I would replace it with a 'low in gluten' comment, but then I expect someone else would replace that with 'has no gluten', as rice flour is commonly touted as being 'gluten free'. While it is free of the type of gluten found in wheat (which some people have alergies towards), it is not entirely absent in gluten (See also Glutenous rice). The gluten it does have is different enough from wheat gluten to not trigger alergies. Rather than try to explain that myself, when it may also be misplaced, or invite inaccurate edits, I'll let some other adventurous editor decide if the page would benefit from such added detail. Yamagawa (talk) 03:53, 18 March 2010 (UTC)

And in my edit, I run across 'brown rice flour' and 'rice flour' the latter with comments on gluten. My initial hits in researching rice flour+gluten did not match information I've previously researched on the topic (and paraphrased above), so I'm going to have to do some fact finding, as clearly rice cannot be both 'gluten content' and 'gluten free'... Ah well, I now know what I'm doing this weekend. Yamagawa (talk) 04:03, 18 March 2010 (UTC)

Well, what I've got so far on rice & protein is it contains some of the proteins that are found in gluten, but not the one responsible for 'Gluten intolerance'. As such, the remaining proteins cannot bind into a proper 'gluten', and they are also harmless to Celiac sufferers. I regret that I have no link-worthy findings at present, so take the above as heresay. It would however explain some of the confusing mixed content I've been exposed to with respect to rice & gluten. Yamagawa (talk) 05:02, 13 April 2010 (UTC)

Cake flour, all-purpose flour
I came to this page to try and find out the meanings of the terms "cake flour" and "all-purpose flour" which I'd seen in a recipe online, as in the UK we don't use those terms (I can buy "plain flour", "self-raising flour", "strong white bread flour", etc). The page lacks a section that explains the meanings of these terms though.

Can someone who knows more than me add this info if possible? Casper Gutman (talk • contributions) 18:06, 29 November 2010 (UTC)

Types of wheat flour commonly found in the US (well, at least SEMI-commonly found):

cake flour - very finely milled, low in protein, usually between about 5% to a max of 8% with the nominal "average" being about 6% protein. This flour has been treated with chlorine gas, which acts as both a bleaching agent AND a maturing agent that REDUCES gluten formation - good for cakes, bad for bread.

Pastry flour - more finely milled than AP, but usually not as finely milled as cake flour, protein content in the range (roughly) of 8% to just under 10%, unbleached. Has had the bran etc. removed as for AP flour.

Graham flour - whole wheat pastry flour. NOT the same as whole wheat flour. Not often easily found; I have seen it on occasion in health food stores and some upscale "organic" groceries.

All purpose flour - supposed to be the "jack of all trades" of flour - good for cookies, cakes, pie crusts, bread, gravy/thickener. Nominally an AP flour should be about 10.5% protein but there is a fair amount of regional variance from this. In the South, where locally grown flour is more often softer/lower protein varieties that grow well in that climate, an AP flour MAY be as low as 9% protein - practically a pastry flour, save that it has not been as finely milled. In the north, it may approach 12% protein, which is practically bread flour. Store brands are likely to vary more than national brands, but they all vary regionally, with a few exceptions such as King Arthur flours, who mill and blend their flours to a 0.02% tolerance. Their AP flour is rated at 11.7% protein and that's right where it sits, regardless of where you purchase it. In the past, nearly all nationally sold AP flour brands were treated with chlorine as a bleaching agent; in more recent times, some national flour producers seem to have switched to using benzoyl peroxide as their bleaching agent. Chlorine gas reduces gluten development (bad for bread making but good for cakes and biscuits and pie crusts, which turn out tough when gluten fully develops) and also oxidizes starches so the flour will absorb water better (makes for thicker batters and more stable doughs than you could get if the starches were left intact, which allows you to use higher sugar-to-flour ratios, more fats, and more water for moister, sweeter cakes and cookies, while avoiding the damage to the structure of the end product you get trying to use the same levels of hydration with non-chlorinated flours). However the only nationally sold brand that I know for sure (assuming the information available from their consumer call line is correct) that is still treated with chlorine is Pillsbury's AP flours; Gold Medal claims that they use both processes (chlorination and peroxidation) in different mills, but not both together, so when you buy GM AP flour, you may be getting flour that has been chlorinated, or you may not - there's no way to tell from the packaging and GM won't tell you which mills use which process or where that flour goes because it's "proprietary information". So if you want an AP flour that will maximize your success with cakes and can't afford actual cake flour, Pillsbury AP flour is (currently) your best bet.

Bread flour - typically unbleached (but not always), usually in the range of 12% to 14%, most often at the low end of the range except for some Northern areas. Dakota Maid is a regional northern brand of flour that tends to higher protein levels across the board, as do most Canadian flours (such as Robin Hood).

High Gluten flour - I'm not sure what bleaching/maturing agents are (or are not) typically used with this very high protein content flour - usually over 14%. Used for very chewy breads such as bagels, biyalis, and sometimes pizza dough, in whole, or sometimes in a blend with "regular" bread flour.66.57.60.99 (talk) 19:15, 23 March 2012 (UTC)

ecoli
Vandalism - people are trying to hide the fact that ecoli in flour has a history. http://www.cdc.gov/media/transcripts/t040429.htm http://www.cdc.gov/nczved/divisions/dfbmd/diseases/ecoli_o157h7/ http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5501a3.htm http://boingboing.net/2010/08/03/wheat-flour-a-new-ca.html — Preceding unsigned comment added by Sludge danger (talk • contribs) 01:14, 9 January 2012 (UTC)

Added point blank the oxford journal reference to cookie manufacturers' use of heat treated flour to reduce the risk of ecoli. Sludge danger (talk) 02:22, 9 January 2012 (UTC)

Self-rising flour part two: the saga continues!
Ok, I have read the section on self-rising flour and have noticed consistency issues. Specifically, sometimes it is called "self-rising" and at other times it is called "self-raising", flipping back and forth within a single paragraph. So, is the latter term (self-raising) UK-specific? We don't say that in the States. What about other English-speaking countries? What term is used in Australia?

I ask because, for the sake of consistency, I think we need to agree on which dialect of English we are using here and try to stick to that dialect. Dave (djkernen)|Talk to me|Please help! 14:04, 2 February 2012 (UTC)

Yeah, I don't think it matters that much. Here in the south I've heard it called both self raising and self rising - not sure if there's the same dichotomy for labeling as I don't ever buy the stuff and never have in nearly 50 years of baking. In any case, both terms exist in the common vernacular in the US and I don't see that it makes much of a difference. Maybe just note that it's called "self-raising OR self-rising" and let it go.66.57.60.99 (talk) 19:21, 23 March 2012 (UTC)

Unbleached flour paragraph probably misleading
Currently, the paragraph reads, "Unbleached flour is simply flour that has not undergone bleaching and therefore does not have the color of "white" flour. An example of this would be the Graham flour. Sylvester Graham was against using bleaching agents, which he considered unhealthy." The first sentence is fine. However, the next two sentences are questionable. Graham flour is almost exactly whole wheat flour, but within this category there can be some variation, such as protein level, grain variety, etc. I do not believe whole wheat flour is usually bleached, so that aspect of the phrasing is not misleading. Unbleached wheat flour is usually and basically refined flour, a.k.a. the endosperm portion or fraction of the grain, that after milling has not been bleached. In Graham flour, the endosperm is only a fraction of the total flour. Graham flour contains the wheat grain's bran and germ, as well as its endosperm. While Graham flour is not bleached, it's more closely related to unbleached whole wheat flour or simply whole wheat flour than it is to unbleached white flour or unbleached wheat flour or unbleached refined flour. That's the mislead in the latter two sentences. In fact, since white flour is available in both bleached and unbleached forms, even the first sentence misleads a bit in suggesting that white flour is bleached flour. If anyone really wants to study the various cuts of grain using contemporary terms, Hui has a discussion of it in Handbook of Food Science Technology and Engineering, I'm not sure which volume or page number, but I recall seeing a section about it. Horsford also has some good information regarding grains and milling equipment in his Report on Vienna Bread, as dated as it is. Reading about the subject is confusing, because: while retail U.S. consumers have been solicited with one set of terms, i.e., "cake", "pastry" (not available in retail bulk form in some U.S. markets, though small packages may be), "all purpose", "bread", "high-gluten" (also a bit hard to find) flours, etc., products which in their idealized forms have been standardized for their baking qualities; millers think in terms related to milling processes, such as "bran", "germ", "first clear", "patent cut", "straight flour", historically a term encountered is "middlings", etc.; wheat growers think in terms of season and variety; while nutritionists seem to classify differently, such as phytonutrients, bran, germ, and endosperm. Endosperm is basically white flour, but in this category there can be a wide variety of variations: the grain used; the type of milling, the fineness of any sifting or bolting after milling; the protein level, which has been said to correlate to whether the endosperm was closer to the bran layer, or farther from it as well as to the grain season and variety; and whether product was bleached or not. There's a discussion up above, bleached vs. unbleached, that to my knowledge is approximately correct. Gzuufy (talk) 20:32, 28 April 2012 (UTC)

Apparently flour isnt important enough to be protected, just like eggs and cookies are
We need this to be under fair protection just like every other article.75.171.11.42 (talk) 19:58, 28 June 2012 (UTC)

Typo: "Flour" to "Floor"
I would like to add the following: This is because on a Hainan Airlines (major Chinese airline) webpage showing a listing of offices, "floor" was misspelled as "flour": "Moscow city, novoslobodckaja street 4 Shopping centre Friendship in Moscow 3flour" - A user removed the disambig link, arguing it was unnecessary. Please see the previous discussion: User_talk:Djkernen

To respond to his last post: WhisperToMe (talk) 13:21, 31 August 2012 (UTC)
 * While it is true that "Northwest Airways" is the original name, the original name was not misspelled as "Nortwest Airways" (without the "h") - "Flour" is just one letter different from "Floor" and likewise "Nortwest Airways" is one letter different from "Northwest Airways" - Look at the outcome of Redirects_for_discussion - For instance "Tor (Geoography)" is a plausible typo
 * "But this is irrelevant; typos are rampant on the internet and it is not Wikipedia's mission to correct them." - While it's not Wikipedia's main goal to correct typos, it is Wikipedia's goal to direct readers to the right place. That means making redirects from plausible typos, including those that a non-native speaker would make. That does mean using the internet to find typos so confused readers can be redirected to the correct place. When companies make typos, it is a strong indicator that the typo is plausible and that other people commonly make this typo, and therefore a redirect should be made.
 * "and I found a quite interesting list of sites dedicated to 4th of July flour bombs" - List of Google results for "4th flour" - Looking at it again, there were some of those, but there are also links like "71Soudan street 4th flour - Aqarmap.com" and "Location Address, 230 WEST WASHINGTON SQUARE 4TH FLOUR PHILADELPHIA, PA ZIP 19106" and "Address : 4th FLOUR, NDDB HOUSE, OPP KAMAL CINEMA COMPLEX, SAFDERJUNG ENCLAVE, New Delhi - 110029, Delhi, India." and "You will find our office on the 4th flour." - They seem to originate from many places among many language groups - Likewise this one for "1st flour" gives a list of addresses
 * I am sorry but I remain completely unconvinced. Your premise seems to be that since a number of sites have made that mistake then there will be lots of wikiepedia users researching floors who will end up on the flour page by mistake. If that premise is correct then the redirect belongs at the top of this page but I don't think the premise is correct. It is far more likely for people to confuse flour with flower, which is pronounced the same way in many varieties of English, but there is no redirect to flour in the flower article nor vice versa. If we start putting redirects in for every typo for which there is an example on Google then we might as well forget about encyclopedic content as we won't have room for any. Dave (djkernen)|Talk to me|Please help! 13:49, 31 August 2012 (UTC)
 * But it's not merely just, say, a series of an examples with Google, but also with professional organizations like large companies (Hainan Airlines) or, say, the Palestinian government in this listing of addresses on multiple occasions http://www.webcitation.org/6AKUjUDfk or the Ethiopian government in this listing http://www.webcitation.org/6AKVEos2E - If one could find examples of, say, companies and organizations from English as a second language making brochures using "flower" instead of "flour" or vice versa, then maybe that could also be added too - If all of the typos occurred in personal websites or social networking I could see people saying "this redirect doesn't have to be mentioned on the page" but once companies and governments are involved, then it becomes more plausible and more important WhisperToMe (talk) 13:53, 31 August 2012 (UTC)

 * I don't think the hatnote is relevant here. There are thousands, if not millions of possible misspellings for which evidence can be found. Article space would be impossibly cluttered if we attempted to account for even only the most likely of such misspellings. An entry in the see also section of the disambiguation page would not be out of place though. older ≠ wiser 14:06, 31 August 2012 (UTC)
 * If a non-native English speaker could use it to find the word he/she is really looking for, I wouldn't mind having it in the disambig page WhisperToMe (talk) 01:11, 1 September 2012 (UTC)
 * ATM I added "Floor" to Flour (disambiguation) WhisperToMe (talk) 23:06, 2 September 2012 (UTC)

 * Don't add it as a hatnote, needless clutter, but it's OK in the "See also" section of the dab page where it has been added - these sections sometimes include likely typos. Pam  D  07:36, 4 September 2012 (UTC)

Unsourced, highly POV statement
"making cake baking a difficult proposition as heat treated flours that mimic the effects of chlorination are to date available only to bulk bakeries. The home baker in the EU must struggle with the unbleached flours that typically do not lend themselves to the making of light fluffy cakes."

Living in the EU for more than 30years and being a hobby cook I find this unsourced statement to be highly POV and absolutely untrue. I never struggled to make light fluffy cakes nor did anyone I ever talked to. The flour available in the EU works just fine. Please provide sources or delete it.84.152.40.170 (talk) 23:39, 18 January 2013 (UTC)

I'm the same opinion, no problem to bake anything with flour available in the EU. --24.130.146.60 (talk) 04:02, 22 January 2013 (UTC)

Consistent variety of English
Per WP:CONSISTENCY this article should use a consistent variety of English. I noticed that "self-rising" and "self-raising" were both used in the same section, in a manner inconsistent even with the heading's title. I did a rough calculation by counting "-our" words (colour, flavour) versus "-or" ones, and "-ise" versus "-ize". The US variety appeared to be more prevalent. This approach is somewhat naive as there a obviously other differences however it is the easiest way I know of to determine the page's current prevailing variety. (It is however a much easier technique on pages that are not liberally sprinkled with the word "flour"!!) I am going to let the dust settle a bit and if there are no reasonable objections I will mark the page as a "US English" page for future editors' reference. In the meantime if anyone notices other inconsistencies in the use of language variety please fix. Cheers, Dusty |💬|You can help! 01:09, 16 May 2013 (UTC)

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General flour vs wheat flour content
It appears that much of this article is referring specifically to wheat flour, all the "flour type system" information for example. Would it be reasonable to move the wheat flour specific sections to the wheat flour article? Or am I missing something?

French flour Type 40
French flour Type 40 ? Is it a joke? No one (even google) heard about this mysterious type of a flour. Need a proof link! 91.210.107.197 (talk) 11:30, 14 July 2018 (UTC)
 * The article itself says this does not exist. So why is it in the table? I'll remove it. SpinningSpark 13:05, 14 July 2018 (UTC)

Non international friendly links
Reference #13 (http://www.foodnetwork.com/recipes/packages/baking-guide/flour-101-guide-to-different-types-and-uses) is used in multiple places. Apart from the obvious reasons we shouldn't be quoting this reference (they give no sources for their information), the link is also not international friendly. Going to that link from my UK IP redirects me to the foodnetwork.co.uk homepage and not the relevant article. I cannot comment on other countries but I assume we should only use references which can be statically accessed by anyone. — Preceding unsigned comment added by Deepakrb (talk • contribs) 00:33, 27 December 2018 (UTC)

"Meolo (botany)" listed at Redirects for discussion
An editor has asked for a discussion to address the redirect Meolo (botany). Please participate in the redirect discussion if you wish to do so. Steel1943 (talk) 13:57, 29 January 2020 (UTC)

Ambiguous or redundant definition?
The opening sentence defines flour as "Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds."

My first issue is one of ambiguity: it's not clear whether the word "raw" applies only to the first item in the list (grains), or all of them. If it is the latter, this doesn't sound correct, as we can find examples of flours that are milled out of non-raw ingredients. Soybean, for example, is usually roasted as raw soy is inedible. Further, if "raw" is only intended to apply to the word "grain", why are we making this distinction? Clearly we can make flour out of non-raw grains, so why are separately including raw grain in the definition? This leads me to my second issue:

Grains, beans, and seeds in the context of flour all seem to fall under the umbrella of "grains", making this list redundant. Not all seeds are grains, but all the edible ones harvested for consumption are (according to the definition of grain), so if flour is exclusively used as food it follows that all seeds used to make flour are grains. Beans and other pulses are seeds, and therefore also a type of grain.

Should we change this opening sentence to say "Flour is a powder made by grinding grains, roots, or nuts."

Vvanpo (talk) 00:47, 31 December 2020 (UTC)

Particle size
There should be some information about the particle sizes. E. g. semolina has larger particles (I think larger than 0.3 mm, though I have no sources at hand), flour for baking bread has smaller particles, and there are further distinctions though I don't know the English terminology (I know in German, usually the coarser (it's still much finer than semolina) are called "griffig" (e. g. for most kinds of bread) while the finer ones are called "glatt" (e. g. for pancakes)). Icek~enwiki (talk) 10:46, 31 March 2022 (UTC)

All Purpose Flour Definition incorrect for Canada
Canadian All Purpose Flour has a much higher protein content than American or UK Flour. To the point where it is common to use it for bread making.

The following link provides a valid definition. http://canadianmillers.ca/productspecs.php — Preceding unsigned comment added by 38.2.154.71 (talk) 07:33, 29 August 2022 (UTC)

Globalizing terminology
The section about self raising flour says "In English-speaking countries, self-raising (or self-rising) flour is commercially available with chemical leavening agents already in the mix.[14][15]" Can it be said with confidence that this applies to ALL English-speaking countries? Does 'English-speaking' mean countries in which English is an official language, countries in which most activity is conducted in English, or just countries in which English is the only official and commonly used language?

The next sentence says "In America, it is also likely to be pre-salted; in Britain this is not the case." Does 'America' mean the two continents of North and South America, the entire continent of North America, or just the United States? Humphrey Tribble (talk) 01:29, 30 August 2022 (UTC)

Proposed merge of Flour sack into Flour
Too much overlapping content. Flour sack could be merged into Flour. MarioGom (talk) 06:53, 17 October 2022 (UTC)
 * No. Flour sack is a specific subject; it is a new article and there is room for additional coverage.  WikiProject Containers has rated it as  Start. Pkgx (talk) 12:54, 17 October 2022 (UTC)
 * I don't understand why we have both Flour sack and Flour sack fabric. Despite the name, the latter article seems to mostly be about the sacks. I propose that Flour sack fabric be merged into Flour sack, which should provide enough content for a stand-alone article. Spicy (talk) 20:03, 17 October 2022 (UTC)
 * Follow Talk:Flour sack fabric. There was an article titled Flour Sack but it only discussed the reuse of cheap cotton fabric as a textile.  The "textile" people resisted efforts to expand the article to include all of the various types of flour bags. sacks, and containers.  Thus there are two articles; on on the reuse of cotton fabric from old sacks and one on the many types of containers for flour.  Pkgx (talk) 19:20, 18 October 2022 (UTC)
 * It seems like the issue was that the lead of the 'flour sack fabric' article was changed to include different materials without adding sourced content about that to body of the article . Now that the flour sack article contains such content, I don't think there would be an issue with merging. Pinging who reverted the edit. Spicy (talk) 22:05, 6 November 2022 (UTC)
 * The original Flour sack article was about the history of the fabric sacks used for flour and feed. Collectibles now, they were a source of fabric for multiple household uses. The popularity of the fabric led manufacturers to compete by offering sacks in different colors and prints. It wasn't about flour, it was about the sacks (which were used for sugar and rice, as well as flour and animal feed). I think it makes sense to discuss methods for packaging flour in the Flour article, but I don't think it would make sense to discuss the cultural significance of the fabric bags which might have contained flour or sugar or rice or feed in it. Schazjmd   (talk)  22:39, 6 November 2022 (UTC)
 * Maybe. Kernel123 (talk) 00:17, 1 January 2023 (UTC)
 * Oppose merger. Flour is a topic in and of itself, without the necessity of having to talk about the different types of bins and containers the flour is stored in.Davidbena (talk) 06:46, 30 March 2023 (UTC)
 * Oppose merger. Flour and flour bags are distinctly different topics and there is no reason for them to be merged. TypoEater (talk) 18:43, 16 April 2023 (UTC)

Semi-protected edit request on 26 October 2023
There is a mistake in a French to English translation : “The phrase fleur de farine meant "the finest part of the meal" “. “Fleur de farine” means the finest part of the flour, so something in the likes of “the finest part of the flour”. Asseb (talk) 17:10, 26 October 2023 (UTC)
 * ✅ M.Bitton (talk) 18:14, 26 October 2023 (UTC)

title: Talk:Flour


text:
Higobashi Station

Higobashi Station (肥後橋駅) is a railway station on the Osaka Metro Yotsubashi Line in Nishi-ku, Osaka, Japan.

Connecting line

 * Keihan Railway Nakanoshima Line (Watanabebashi Station)

Layout
There is an island platform with two tracks on the second basement.

Surroundings

 * Daido Life
 * Nakanoshima Festival Tower East
 * Festival Plaza
 * Festival Hall
 * Asahi Shimbun
 * Osaka Science Museum
 * The National Museum of Art, Osaka
 * Kansai Electric Power Co., Inc.

Buses

 * Higobashi (Osaka City Bus)
 * Routes 62, 75, 88A and 103 for Osaka-ekimae
 * Route 88 for Osaka-ekimae / for Tempozan

license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/

title: Higobashi Station


text:
Talk:Super Bowl XL

Super Bowl Ratings
Why does it say the Super Bowl was watched by 90 million viewers. I actually added up the rating share and 18-49 demographic for the duration of the timeslots it went and then I added up the viewer numbers for all half hour timeslot and it gave me 77.9 million viewers, so could you tell me why it has a different rating than the one I have here, because I added them up correctly. Here is my source --Jsalims80 01:04, 2 January 2007 (UTC)
 * The cited source that is currently at the end of that sentence says 90.7 million. That sentence has been on the article since February 2006. Zzyzx11 (Talk) 01:18, 2 January 2007 (UTC)
 * Well that is how the nielson ratings calculated it. I think that source is a liar and cheater and don't want to tell the people the truth. You have to know that sometimes when a huge event on TV happens, they'll just pick a number out of Nowhere and act like they are telling the truth, and thats why the American Media is so dishonest when reporting about these things.--Jsalims80 01:37, 2 January 2007 (UTC)
 * Well, if you have a different, more recent, reliable source, then feel free to change the article. Thanks. Zzyzx11 (Talk) 01:47, 2 January 2007 (UTC)
 * Nielsen's matrix is very complicated, and the numbers are quite reliable. Of course the numbers cited have largely different meanings. Nielsen calculates total number of "Households," and total "Viewers." Viewers will always be higher than Households, because the average household has more than 1 viewer at any given time. It seems that he may have those mixxed up. In addition, total HH/viewers for the entire duration of the program differs from the total viewers who watched part of the program. Some people only watched a portion of the game, and therefore, pads that number considerably. Oftentimes networks will make note of the total viewers because it makes the news sound more favorable. Doctorindy (talk) 14:30, 12 June 2008 (UTC)

GA Reassessment

 * This discussion is transcluded from Talk:Super Bowl XL/GA1. The edit link for this section can be used to add comments to the reassessment.

GA Sweeps: Delisted
As part of the WikiProject Good Articles, we're doing sweeps to go over all of the current GAs and see if they still meet the GA criteria. I believe the article currently has multiple issues that need to be addressed. Unfortunately, due to the amount of uncited statements, I have delisted this article. The main reason for delisting is that a large portion of the article is unsourced. Add additional sources from a variety of sources to provide a balanced representation of the information present. Perhaps sources can be pulled from the main articles linked to within the article. Look to books, magazines, newspaper articles, other websites, etc. I would also recommend altering the lead to touch on the other topics in the article besides the game summary. Although it has been delisted, the article can be return to GA status by addressing the above points. Once sources are added and cleanup is done, I recommend renominating the article at WP:GAN. If you need assistance with any of these issues, please contact me on my talk page and I'll do my best to help you out. --Happy editing! Nehrams2020 (talk • contrib) 00:52, 14 May 2009 (UTC)

Merge Reaction to officiating in Super Bowl XL to this article
The content of Reaction to officiating in Super Bowl XL can easily be covered within this article. That article is nothing but a POV fork, and consensus in February seemed to favor a merge.  Grsz 11  14:52, 21 October 2009 (UTC)
 * Feel free to merge as per WP:RECENT. Almost five years have past. If there is much resistance, its OK to revert back and wait till next year since There is no deadline. Zzyzx11 (talk) 10:04, 29 November 2009 (UTC)

 * Keep separate as there is sufficient length of content and references to maintain its own article. — MrDolomite • Talk 07:35, 21 December 2009 (UTC)
 * Reaction to officiating in Super Bowl XL could easily be merged into this article. The detail in that article is a little OTT, so it's not unfair to suggest that it be cut down a little and merged into the main article. – PeeJay 16:35, 9 January 2010 (UTC)

With Leavy admiting that he made mistakes (August 6, 2010) it is time to merge this information into the Super Bowl XL. —Preceding unsigned comment added by Tlsacjrhblack (talk • contribs) 02:14, 7 August 2010 (UTC)

For now, I am going to redirect. Feel free to recover anything in the page history of Reaction to officiating in Super Bowl XL to Super Bowl XL. Zzyzx11 (talk) 04:41, 7 August 2010 (UTC)

Its time to delete this white elephant - the longest bar room whine ever to appear in an encyclopedia - individual plays are not even discussed in depth - how can there be a controversy without anything to discuss. The questionable plays have been dissected elsewhere and only one has been found to be dubious which cost the seahawks 15 yards. —Preceding unsigned comment added by 92.10.168.252 (talk) 15:53, 26 December 2010 (UTC)
 * I can cut this down to a paragraph. But I think the gist of it should be kept. There are still some cited sources. Even the NFL has a video posted about this subject on their official web site, rating it as one of the top controversial calls of all time. It would be more of a crime for an encyclopedia to censor something that even the NFL has sanctioned on their official web site. I do not really care if you are a fan of one of the teams, or are into sports officiating, but it would appear to be bias by omission if we do not include a topic that is posted on NFL.com. Zzyzx11 (talk) 09:25, 31 December 2013 (UTC) Zzyzx11 (talk) 08:58, 31 December 2013 (UTC)

Coin Toss
In the "Pre-game ceremonies" part is mentioned that Tom Brady participated in the Coin Toss and says "Brady was booed by the Pittsburgh fans in the stadium during the coin toss".This sound like a hater comment and I don't see the relevance in it. Lucasfritas (talk) 17:27, 25 May 2010 (UTC)

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Bad link
I noticed that the link for the Bill Nunn in the hall of famers section links to the wrong Bill nunn (the actor). 108.51.163.108 (talk) 06:26, 6 January 2022 (UTC)

title: Talk:Super Bowl XL


text:
Clanricarde

Clanricarde, also known as Mac William Uachtar (Upper Mac William) or the Galway Burkes, were a fully Gaelicised branch of the Hiberno-Norman House of Burgh who were important landowners in Ireland from the 13th to the 20th centuries.

Territory
The territory, in what is now County Galway, Ireland, stretched from the barony of Clare in the north-west along the borders of County Mayo, to the River Shannon in the east. Territories Clannricarde claimed dominion over included Uí Maine, Kinela, de Bermingham's Country, Síol Anmchadha and southern Sil Muirdeagh were at times at war. Those clans excepted the family’s claims on varying occasions as well, and many family members were ceremonially brought into the Irish heritage.

Title
The Clanricarde, was a Gaelic title meaning "Richard's family", or "(head of) Richard's family". The Richard in question was Richard Mór de Burgh, 1st Lord of Connacht (died 1243), son of William de Burgh, whose great-great-grandson became the first Clanricarde in the 1330s. The title was first recorded in 1335, and had probably been being used informally for a few generations. However, with the advent of the Burke Civil War (1333–1338) it came to denote the head of the Burkes of Upper or south Connacht based largely in what is now east and central County Galway. Simultaneously it was used to describe the lands held by the family.

The title Mac William Uachtar was also used as a synonym. It was a Gaelic title meaning "son of the upper William (de Burgh)". It was used to differentiate the Burkes of upper or south Connacht from their cousins, the Burkes of lower or north Connacht, who were known was the Mac William Lower.

However, it was never used as popularly as the term Clanricarde and was in any case abandoned by the end of the 16th century.

In 1543 the then Clanricarde was created Earl of Clanricarde by Henry VIII.

The Clanricardes or Mac William Uachtar 1333–1544

 * Ulick Burke of Annaghkeen or Sir Uilleag de Burgh, 1st Clanricarde or Mac William Uachtar (1333–1353)
 * Richard Óg Burke, 2nd Clanricarde or Mac William Uachtar (1353–1387)
 * Ulick an Fhiona Burke, 3rd Clanricarde or Mac William Uachtar (1387–1424)
 * William mac Ulick Burke, 4th Clanricarde or Mac William Uachtar (1424–1430)
 * Ulick Ruadh Burke, 5th Clanricarde or Mac William Uachtar (1430–1485)
 * Ulick Fionn Burke, 6th Clanricarde or Mac William Uachtar (1485–1509)
 * Richard Óge Burke, 7th Clanricarde or Mac William Uachtar (1509–1519)
 * Ulick Óge Burke, 8th Clanricarde or Mac William Uachtar (1519–1520)
 * Richard Mór Burke, 9th Clanricarde or Mac William Uachtar (1520–1530)
 * John mac Richard Mór Burke, 10th Clanricarde or Mac William Uachtar (1530–1536)
 * Richard Bacach Burke, 11th Clanricarde or Mac William Uachtar (1536–1538)
 * Ulick na gCeann Burke, 12th Clanricarde or Mac William Uachtar and 1st Earl of Clanricarde (1538–1544)
 * Sir Uilleag Burke, (disputed) 13th Clanricarde or Mac William Uachtar (1544–51)

Genealogy

 * Walter de Burgh of Burgh Castle, Norfolk m. Alice
 * William de Burgh (d. 1206) m. Daughter of Domnall Mór Ó Briain, King of Thomond
 * Richard Mór / Óge de Burgh, 1st Lord of Connaught m. Egidia de Lacy, Lady of Connacht
 * Sir Richard de Burgh (d.1248), 2nd Lord of Connaught
 * Walter de Burgh, 1st Earl of Ulster (d. 1271)
 * Richard Óg de Burgh, 2nd Earl of Ulster (1259–1326)
 * John de Burgh m. Elizabeth de Clare
 * William Donn de Burgh, 3rd Earl of Ulster (1312–33) m. Maud of Lancaster
 * Elizabeth de Burgh, 4th Countess of Ulster (1332–63) m. Lionel of Antwerp, 1st Duke of Clarence
 * Philippa Plantagenet, 5th Countess of Ulster (1355–82) m. Edmund Mortimer, 3rd Earl of March
 * Roger Mortimer, 4th Earl of March, 6th Earl of Ulster (1374–98)
 * Edmund Mortimer, 5th Earl of March, 7th Earl of Ulster (1391–1425)
 * Anne Mortimer (1388–1411) m. Richard of Conisburgh, 3rd Earl of Cambridge
 * Richard of York, 3rd Duke of York, 8th Earl of Ulster (1411–60)
 * Edward IV (Edward, 4th Duke of York, 9th Earl of Ulster)
 * House of York (Kings and Queens of England and Ireland)
 * Edmond de Burgh
 * Sir Richard Burke
 * Walter Burke (d. 1432)
 * Burkes of Castleconnell and Brittas (Clanwilliam)
 * Uileag Carragh Burke
 * Burkes of Cois tSiúire (Clanwilliam)
 * Sir David Burke,
 * Burkes of Muskerryquirk (Clanwilliam)
 * Elizabeth, Queen of Scotland m. Robert I of Scotland
 * Theobald de Burgh
 * William de Burgh
 * Thomas de Burgh
 * Egidia de Burgh
 * William Óg de Burgh (d. 1270)
 * William Liath de Burgh (d. 1324)
 * Sir Walter Liath de Burgh, d. 1332
 * Sir Edmond Albanach de Burgh (d. 1375), 1st Mac William Íochtar (Lower Mac William), (Mayo)
 * Mac William Íochtars, Viscounts Mayo and Earls of Mayo
 * John de Burgh (1350–98), Chancellor of the University of Cambridge
 * Richard an Fhorbhair de Burgh
 * Sir Ulick de Burgh (d. 1343/53), 1st Mac William Uachtar (Upper Mac William) or Clanricarde (Galway)
 * Richard Óg Burke (d. 1387)
 * Ulick an Fhiona Burke
 * Clanricardes, Earls of Marquesses of Clanricarde
 * Raymond de Burgh
 * Walter Óge de Burgh
 * Raymund de Burgh
 * Ulick de Burgh of Umhall
 * Alice de Burgh
 * Margery de Burgh
 * Matilda de Burgh
 * Daughter de Burgh
 * Hubert de Burgh, Bishop of Limerick (d. 1250)
 * William de Burgh, Sheriff of Connacht
 * Hubert de Burgh, 1st Earl of Kent (d. 1243) m.
 * John de Burgh
 * Hubert de Burgh
 * Hubert de Burgh
 * Barons Burgh
 * Geoffrey de Burgh, Bishop of Ely (d. 1228)
 * Thomas de Burgh

 * Richard an Fhorbhair de Burgh (d.1343)
 * Sir William (Ulick) de Burgh (d. 1343/53), 1st Mac William Uachtar (Upper Mac William) or Clanricarde (Galway)
 * Richard Óg Burke (d. 1387), 2nd Clanricarde
 * Ulick an Fhiona Burke (d. 1424), 3rd Clanricarde
 * Ulick Ruadh Burke (d. 1485), 5th Clanricarde
 * Edmund Burke (d. 1466)
 * Ricard of Roscam (d. 1517)
 * John mac Richard Mór Burke (d. 1536), 10th Clanricarde
 * Ulick Fionn Burke (d.1509), 6th Clanricarde
 * Ulick Óge Burke (d. 1520), 8th Clanricarde
 * Richard Mór Burke (d. 1530), 9th Clanricarde
 * Ulick na gCeann Burke (d. 1544), 12th Clanricarde, 1st Earl of Clanricarde (1543)
 * Richard Bacach Burke (d. 1538), 11th Clanricarde
 * Richard Óge Burke (d. 1519), 7th Clanricarde
 * Sir Uilleag Burke (d. 1551), 13th Clanricarde
 * William mac Ulick Burke (d. 1430), 4th Clanricarde
 * Edmund de Burgh (d. 1410)

title: Clanricarde


text:
Lady's maid

A lady's maid is a female personal attendant who waits on her female employer. The role of a lady's maid is similar to that of a gentleman's valet.

Description
Traditionally, the lady's maid was not as high-ranking as a lady's companion, who was a retainer rather than a servant, but the rewards included room and board, travel and somewhat improved social status. In the servants' hall, a lady's maid took precedence akin to that of her mistress. In Britain, a lady's maid would be addressed by her surname by her employer, while she was addressed as "Miss" by junior servants or when visiting another servants' hall.

A lady's maid's specific duties included helping her mistress with her appearance, including make-up, hairdressing, clothing, jewellery, and shoes. A lady's maid would also remove stains from clothing; sew, mend, and alter garments as needed; bring her mistress breakfast in her room; and draw her mistress's bath. However, she would not be expected to dust and clean every small item, as that would be the job of a housemaid.

Examples of lady's maids

 * Catherine Bellier (1614–1689), Première femme de Chambre to the Queen of France, Anne of Austria.
 * Maria Molina (17th century), Première femme de Chambre to the Queen of France, Maria Theresa of Spain.
 * Juliana Schierberg (d. 1712), lady's maid to princess Hedvig Sophia of Sweden.
 * Nicole du Hausset (1713–1801), lady's maid to Madame de Pompadour.
 * Juliane von Schwellenberg (1728–1797), lady's maid to Charlotte of Mecklenburg-Strelitz, queen of Great Britain.
 * Ingrid Maria Wenner (1731–1793), lady's maid to Sophia Magdalena of Denmark, queen of Sweden.
 * Julie Louise Bibault de Misery (1732–1804), Première femme de Chambre to the Queen of France Marie Antoinette.
 * Maria Perekusikhina (1739–1824), lady's maid to empress Catherine the Great.
 * Jeanne Louise Henriette Campan (1752–1822), Première femme de Chambre to the Queen of France, Marie Antoinette.
 * Marianne Skerrett (1793–1887), the principal lady's maid (with the title "Dresser") to Queen Victoria of the United Kingdom between 1837 and 1862.
 * Bertha Zück (1797–1868), lady's maid to Josephine of Leuchtenberg, queen of Sweden.
 * Frieda Arnold (fl. 1854–fl. 1859), lady's maid to Queen Victoria of the United Kingdom between 1854 and 1859.
 * Pepa Pollet (fl. 1870), lady's maid to Eugénie de Montijo, empress of France.
 * Marie von Flotow (1817–1909), the lady's maid and influential favourite of the Russian Empress Maria Feodorovna (Dagmar of Denmark).
 * Anna Demidova (1878–1918), lady's maid to Alexandra Feodorovna (Alix of Hesse), tsaritsa of Russia
 * Dame Von Deeds, A Fiction Reference To Jeeves To Irene Adler Reference To Bertie Wooster From Cashville Series

title: Lady's maid


text:
User:Lgamper

Cheerleading Jumps
One large part of cheerleading is the cheerleading jumps. It takes time and practice to learn how to do these jumps well. As a cheerleader, jumps are one of the first things you learn. They are not very simple; it takes a lot of energy to complete one of these jumps. You need to be stiff, and sharp with your motions. There are many different kinds of cheerleading jumps, such as the toe touch. Another jump is the hurdler. It can be done with either leg. This jump is very difficult to master; it is kicking with one leg and putting the other behind you. When jumping, usually there is a prep that you do which is the start to a cheerleading jump. There are a few different styles of the prep.

title: User:Lgamper


text:
Talk:Open interest

Should be merged with OI futures GT

Offering trading advice.
Rather than being phrased as describing a viewpoint that exists, currently this article is worded so it sounds like investment advice. (section "Importance of open interest") Crasshopper (talk) 17:42, 2 November 2012 (UTC)

title: Talk:Open interest


text:
Wikipedia:Articles for deletion/Jameth

Article created again. Delete --DuKot 03:55, 22 Apr 2005 (UTC)

 This page is an archive of the discussion about the proposed deletion of the article below. This page is no longer live. Further comments should be made on the article's talk page rather than here so that this page is preserved as an historic record. The result of the debate was delete. -- AllyUnion (talk) 12:02, 11 Feb 2005 (UTC)

Jameth
Anti-vanity. A lot of these seem to crop up amongst deadenders.--ZayZayEM 03:55, 5 Feb 2005 (UTC)

 * delete anti-vanity. RJFJR 04:38, Feb 5, 2005 (UTC)
 * Are there grounds for speedy on something like this?

 * Delete, not notable, personal attack, article as it stands is un-encyclopaedic. Megan1967 05:32, 5 Feb 2005 (UTC)
 * Speedy delete as attack page, probable libel. Shimeru 05:33, Feb 5, 2005 (UTC)
 * Delete. I almost speedied this as a candidate for speedy deletion case #3: Pure vandalism, but on looking at the talk page history there's more to this. It seems a website advertisement, and that's not a speedy. Andrewa 12:37, 5 Feb 2005 (UTC)
 * These idiots have popped up before, with the resulting creation of encyclopedia dramatica after we deleted an article on this moronic subject. Delete garbage, possibly as recreation of speedily deleted content which I can't find at the moment. -- Cyrius|✎ 21:19, 5 Feb 2005 (UTC)
 * Speedy Delete as vandalism or libel, pick one. Wyss 22:08, 5 Feb 2005 (UTC)
 * Delete. Originally a vanity page, then vandalized into a personal attack. Either way it goes in the circular file.   — Gwalla | Talk 02:05, 6 Feb 2005 (UTC)
 * Delete. I think Cyrius' recollection is correct.  I seem to recall this as well.  Edeans 05:22, 9 Feb 2005 (UTC)
 * Speedy Delete This seems to be a vandalism victim...--Urbanguy1 00:49, 10 Feb 2005 (UTC)
 * Delete. -- AllyUnion (talk) 05:27, 10 Feb 2005 (UTC)
 * Delete. Very not-notable -- I third Cyrius, I don't remember the original article title, but it claimed that the minor spat in question had "consumed LiveJournal" for the entire summer in which it occurred, and the VfD drew in a sizable number of "run-in" voters. -- Antaeus Feldspar 08:42, 10 Feb 2005 (UTC)
 * Speedy delete, victim of personal attack by vandalism. Mgm|(talk) 13:14, Feb 10, 2005 (UTC)

This page is now preserved as an archive of the debate and, like some other VfD subpages, is no longer 'live'. Subsequent comments on the issue, the deletion, or the decision-making process should be placed on the relevant 'live' pages. Please do not edit this page.

title: Wikipedia:Articles for deletion/Jameth


text:
User talk:Moral Defense

File source problem with File:Hernandoco patroldistricts.png
Thank you for uploading File:Hernandoco patroldistricts.png. I noticed that the file's description page currently doesn't specify who created the content, so the copyright status is unclear. If you did not create this file yourself, you will need to specify the owner of the copyright. If you obtained it from a website, please add a link to the website from which it was taken, together with a brief restatement of that website's terms of use of its content. However, if the copyright holder is a party unaffiliated from the website's publisher, that copyright should also be acknowledged.

If you have uploaded other files, consider verifying that you have specified sources for those files as well. You can find a list of files you have created [ in your upload log]. Unsourced and untagged images may be deleted one week after they have been tagged per Wikipedia's criteria for speedy deletion, F4. If the image is copyrighted and non-free, the image will be deleted 48 hours after 07:34, 2 January 2011 (UTC) per speedy deletion criterion F7. If you have any questions or are in need of assistance please ask them at the Media copyright questions page. Thank you. Kelly hi! 07:34, 2 January 2011 (UTC)

File source problem with File:N78HC.png
Thank you for uploading File:N78HC.png. I noticed that the file's description page currently doesn't specify who created the content, so the copyright status is unclear. If you did not create this file yourself, you will need to specify the owner of the copyright. If you obtained it from a website, please add a link to the website from which it was taken, together with a brief restatement of that website's terms of use of its content. However, if the copyright holder is a party unaffiliated from the website's publisher, that copyright should also be acknowledged.

If you have uploaded other files, consider verifying that you have specified sources for those files as well. You can find a list of files you have created [ in your upload log]. Unsourced and untagged images may be deleted one week after they have been tagged per Wikipedia's criteria for speedy deletion, F4. If the image is copyrighted and non-free, the image will be deleted 48 hours after 07:35, 2 January 2011 (UTC) per speedy deletion criterion F7. If you have any questions or are in need of assistance please ask them at the Media copyright questions page. Thank you. Kelly hi! 07:35, 2 January 2011 (UTC)

File source problem with File:N53HC.png
Thank you for uploading File:N53HC.png. I noticed that the file's description page currently doesn't specify who created the content, so the copyright status is unclear. If you did not create this file yourself, you will need to specify the owner of the copyright. If you obtained it from a website, please add a link to the website from which it was taken, together with a brief restatement of that website's terms of use of its content. However, if the copyright holder is a party unaffiliated from the website's publisher, that copyright should also be acknowledged.

If you have uploaded other files, consider verifying that you have specified sources for those files as well. You can find a list of files you have created [ in your upload log]. Unsourced and untagged images may be deleted one week after they have been tagged per Wikipedia's criteria for speedy deletion, F4. If the image is copyrighted and non-free, the image will be deleted 48 hours after 07:36, 2 January 2011 (UTC) per speedy deletion criterion F7. If you have any questions or are in need of assistance please ask them at the Media copyright questions page. Thank you. Kelly hi! 07:36, 2 January 2011 (UTC)

File source problem with File:HCSO SWAT Team1.png
Thank you for uploading File:HCSO SWAT Team1.png. I noticed that the file's description page currently doesn't specify who created the content, so the copyright status is unclear. If you did not create this file yourself, you will need to specify the owner of the copyright. If you obtained it from a website, please add a link to the website from which it was taken, together with a brief restatement of that website's terms of use of its content. However, if the copyright holder is a party unaffiliated from the website's publisher, that copyright should also be acknowledged.

If you have uploaded other files, consider verifying that you have specified sources for those files as well. You can find a list of files you have created [ in your upload log]. Unsourced and untagged images may be deleted one week after they have been tagged per Wikipedia's criteria for speedy deletion, F4. If the image is copyrighted and non-free, the image will be deleted 48 hours after 07:37, 2 January 2011 (UTC) per speedy deletion criterion F7. If you have any questions or are in need of assistance please ask them at the Media copyright questions page. Thank you. Kelly hi! 07:37, 2 January 2011 (UTC)

Nomination of Hernando County Sheriff's Office for deletion
A discussion is taking place as to whether the article Hernando County Sheriff's Office is suitable for inclusion in Wikipedia according to Wikipedia's policies and guidelines or whether it should be deleted.

The article will be discussed at Articles for deletion/Hernando County Sheriff's Office until a consensus is reached, and anyone is welcome to contribute to the discussion. The nomination will explain the policies and guidelines which are of concern. The discussion focuses on high-quality evidence and our policies and guidelines.

Users may edit the article during the discussion, including to improve the article to address concerns raised in the discussion. However, do not remove the article-for-deletion notice from the top of the article. John from Idegon (talk) 00:35, 30 July 2016 (UTC)

title: User talk:Moral Defense


text:
Hubert de Burgh-Canning, 2nd Marquess of Clanricarde

Hubert George de Burgh-Canning, 2nd Marquess of Clanricarde (30 November 1832 – 12 April 1916), styled Lord Hubert de Burgh until 1862, Lord Hubert de Burgh-Canning until 1867, and Viscount Bourke until 1874, was an Anglo-Irish ascendancy nobleman, millionaire, and politician who was the grandson of British Prime Minister George Canning.

Early life
Hubert was the son of Ulick de Burgh, 1st Marquess of Clanricarde and his wife, Harriet, daughter of British Prime Minister George Canning. He was educated at Harrow School and pursued a diplomatic career: he was an attaché in Turin in 1852 and rose to become Second Secretary there in 1862. He assumed the surname Canning after inheriting the estates of his uncle, Earl Canning.

After the death of his elder brother, Lord Dunkellin, who had been Liberal MP for County Galway from 1865 until his death in 1867, Hubert succeeded in becoming heir to both the Marquessate and also to his brother's seat. He was elected as the Liberal MP for County Galway in 1867, re-elected in 1868, and retired in 1871. After his brother's death in 1867 and before succeeding his father as Marquess in 1874, Hubert was known by the courtesy title, Viscount Bourke, which was one of his father's other subsidiary titles. On his father's death, he inherited his family titles in the Peerage of Ireland and also his father's title as Baron Somerhill in the Peerage of the United Kingdom which entitled him to a seat in the House of Lords.

Career
Hubert de Burgh-Canning was unmourned in Ireland, where he had a reputation as one of the worst and most repressive absentee landlords in the country. His estate centred on Portumna, County Galway spanned a mainly agricultural 52000 acre (81 sq mi) (about 3.5% of this second-largest county), yielding about an average of £25,000 during his lifetime yearly in rents paid by 1,900 largely poorly agriculturally equipped and housed tenants, and was a main target during the 1887 Plan of Campaign fought for fair rents by the Irish Parliamentary Party.

Clanricarde's opposition to the plan was so obdurate that an Irish minister commented: "... what right has Clanricarde to be treated better than a lunatic or an orphan?" His land agent John Henry Blake was murdered in 1882. In 1888 the Earl wrote to Chief Secretary Balfour "the western Irish cannot be kept up to their contracts without the threat of eviction".

Upon the suggestion of Arthur Balfour, the Irish members of parliament submitted a bill to parliament for the expropriation of his estates. The Prime Minister, Sir Henry Campbell-Bannerman approved the bill and denounced Clanricarde in parliament in a way described as 'scathing'. Never had Clanicarde visited his estates, despite the many thousands of families that had been evicted from them during that time, resulting in mass destitution. "So universal is the execration in which this particular nobleman is held by people of every political party that when the question of this bill was put to the vote by the speaker, liberals, liberal unionists and conservatives all voted with the Irish party, only three of the nearly 700 members of the House of Commons opposing the vote, which would otherwise have been unanimous."

From 1891 onwards the Congested Districts Board attempted to compulsorily purchase the estate but were not successful until 1915.

Death
He died in 1916, aged 83, a resident of 13 Hanover Square, London, and was buried on the west side of Highgate Cemetery, London. His probate was sworn in that year at GB£2500000 1916. At his death, his vast fortune devolved upon his sister's grandson, Henry, Viscount Lascelles, who in 1922 went on to marry Princess Mary.

Upon his death, his peerages became extinct, save for the second creation of the Earldom of Clanricarde, which passed by special remainder to the 6th Marquess of Sligo.


text:
Florida International University College of Law

The Florida International University College of Law is the law school of Florida International University, located in Miami, Florida in the United States. The law school is accredited by the American Bar Association, and is the only public law school in South Florida. FIU College of Law is the third highest ranked law school in the state of Florida and is ranked in the top 60 in the nation. The College of Law has also achieved the highest July bar exam passage in the state of Florida consecutively for the last seven years (2015–2022).

History
Florida International University worked towards the creation of a public law school in South Florida for many years, beginning with the 1986 appointment of Modesto A. Maidique as University president. Maidique met resistance from the Florida Board of Regents, which had a number of graduates of other Florida law schools, and opposed the opening of any new public law schools in the state. The establishment of this institution was finally realized in 2000, when Governor Jeb Bush pushed the project through the state legislature, along with the re-establishment of a law school at Florida A&M University.

Shortly thereafter, the College of Law hired Leonard Strickman as its inaugural Dean. Strickman, a Yale Law School graduate, had previously served as Dean of the Northern Illinois University College of Law and the University of Arkansas School of Law, and had been a member of the ABA Accreditation Committee during the 1990s, and had chaired 15 ABA accreditation site visits.

The College of Law is one of the university's 26 schools and colleges and was founded in 2000. It officially opened its doors in August 2002, received provisional accreditation from the American Bar Association in August 2004, and was granted full accreditation on December 1, 2006. The inaugural class graduated on May 22, 2005.

On February 10, 2007, the new law school building, the Rafael Diaz-Balart Hall, was dedicated.

In May 2009, the institution announced that United States Attorney Alexander Acosta had been selected to replace Strickman as Dean, with the latter's retirement from the position. Acosta left in 2017 to become United States Secretary of Labor.

Rankings and reputation
The 2024 U.S. News & World Report's "Best Law School Rankings" ranked the FIU College of Law 60th (tied) out of 196 in the United States.

The magazine also ranked FIU at 24 in the U.S. for its part-time law programs.

Employment
According to FIU's official 2018 ABA-required disclosures, 74.7% of the Class of 2018 obtained full-time, long-term, JD-required employment ten months after graduation. FIU's Law School Transparency under-employment score was 14.01%, indicating the percentage of the Class of 2018 unemployed, pursuing an additional degree, or working in a non-professional, short-term, or part-time job ten months after graduation.

Exam passage
In terms of percentage of students who pass on the first attempt, FIU Law has ranked in the top three among Florida law schools for every administration of the Florida Bar Exam since July 2015 (ranking first 13 out of 19 times).

Admissions and tuition
This table does not account deferred applications or other unique situations.

The College of Law only admits students during the fall to its full-time day program or its part-time evening program. Admissions is done on a rolling basis.

For Fall 2016, 1,901 students applied for admissions into the FIU College of Law, 545 were accepted, and 130 enrolled for the day program and 16 for the evening program. The Fall 2016 entering class had a median LSAT score of 156 (out of a possible 180 points) and a 3.64 GPA (on a 4.0 scale). 62.9% of students were ethnic minorities, and 52% were women. The average age is 25 for the day program and 28 for the evening program.

Annual tuition for in-state students in the day program is $21,407 and $14,501 for those in the evening program. Annual tuition for out-of-state students in the day program is $35,650 and $24,150 for those in the evening program.

Specialty programs

 * International and Comparative Law Program
 * Legal Skills and Values Board
 * Moot Court Board of Appellate Advocates
 * Community Service Board
 * Trial Advocacy Program
 * Intellectual Property Certificate
 * Environmental & Natural Resources Law Certificate

Faculty
The FIU College of Law has about 30 full-time faculty members (including the Dean and the Associate Dean for Academics, both of whom teach on an occasional basis), and also has various visiting professors who teach subjects within their areas of expertise.

Founding faculty
The founding faculty are the professors who came to the University before it was opened to students. They included:

 * Thomas E. Baker, professor of Constitutional law
 * Jorge Esquirol, professor of international law, who had previously been Director of Academic Affairs in the Harvard Law School Graduate Program.
 * Elizabeth Price Foley, professor of civil procedure and Constitutional law.
 * Aya Gruber, professor of criminal law, who had assisted Alan Dershowitz during the O. J. Simpson case before becoming a public defender in Washington, D.C.
 * Mathew C. Mirow, professor of property law and legal historian
 * Ediberto Roman, professor of contract law, and author of numerous articles and a book on the disenfranchisement of residents of the United States' inhabited insular possessions
 * Scott F. Norberg, professor of bankruptcy and contracts

In addition, Professor John Stack, already a long-time professor of political science at FIU before the foundation of the law school, and director of the Jack D. Gordon Public Policy Institute, became a jointly-appointed faculty member in the College of Law and the Political Science department.

Notable faculty

 * Stanley Fish was hired to a five-year contract, as the Davidson-Kahn Distinguished University Professor of Humanities and Law in June 2005.
 * Jerry W. Markham wrote textbooks on various topics, and one of the most thorough and extensive treatises on the history of securities regulation, before coming to FIU. He teaches in the areas of business organizations, banking, securities, international litigation, and international business transactions.
 * Henry Latimer, also a visiting professor who taught Alternative Dispute Resolution, was formerly a judge, and was in line to become the first African-American president of the Florida Bar Association when he was killed in a car accident in spring 2005.

Notable adjunct faculty

 * Judge Adalberto Jordan of the United States Court of Appeals for the Eleventh Circuit
 * Judge Robert N. Scola Jr. of the United States District Court for the Southern District of Florida
 * Larry R Leiby teaches construction law and commercial arbitration.

Students
The Florida International University College of Law opened with a class of 67 full-time and 60 part-time students. LSAT and GPA scores placed the inaugural class around the middle of Florida's 11 law schools. The first graduate was Rosann Spiegel, also a previous FIU alumnus, who finished the program a semester ahead of schedule. Spiegel graduated in December 2004 and passed the February 2005 bar examination - briefly making FIU the only law school in the country with a 100% bar passage rate.

In January 2010, FIU College of Law students placed first among the Southeastern States Regional American Bar Association negotiation competition. Students also placed second in the Zehmer Mock Trial Competition and second on the brief at the Skadden Arps International FDI moot competition.

The student body has also formed two Law Reviews and a Moot Court team, as well as a Student Bar Association and other student organizations, such as a chapter of the Federalist Society, a student newspaper called "Ipsissima Verba", and a Sports and Entertainment Law Society (SELS). Currently, the institution has about 450 students, including part-time and full-time first, second, and third year students.

FIU Law Review
Established in 2004, the FIU Law Review is the law school's official student law review. The FIU Law Review is committed to facilitate FIU Law's growth and impact in the legal community.

The Review organizes two symposia and publishes two symposium-based issues annually (Fall and Spring). Articles Editors and Staff Members also write about current changes in the law on the Law Review’s blog.

FIU World Arbitration and Mediation Review
The FIU World Arbitration and Mediation Review ("WAMR") was established to provide a contemporary resource for arbitrators and mediators.

Curriculum
The FIU College of Law requires all students to take a course entitled An Introduction to International and Comparative Law during their first year. Other required first year courses are more typical - Constitutional law, Torts, and Contracts in the first semester, Criminal law, Civil Procedure, and Property in the second, and legal writing classes (called Legal Skills and Values, or simply LSV) throughout. However, each of the substantive classes also dedicates a portion of its discussion to international and comparative issues in that area of law.

Upper level requirements also include an additional course relating to international law, an additional LSV class, a writing seminar, and a course in Professional Responsibility.

Clinical programs
The FIU College of Law offers six in-house clinics:

 * The Carlos A. Costa Immigration and Human Rights Clinic
 * The Community Development Clinic
 * Consumer Bankruptcy Clinic
 * Family Law and Education Advocacy Clinic
 * The H.E.L.P. (Health, Ethics, Law and Policy) Clinic, and the Education Advocacy Clinic.
 * The Immigrant Children's Justice Clinic
 * The Investor Advocacy Clinic

Facilities
The Florida International University College of Law operates out of the Rafael Díaz-Ballart Hall, designed by architect Robert A. M. Stern. A groundbreaking ceremony was held for the law school's building on May 22, 2005 (the same day as the inaugural commencement). $34 million was budgeted for the construction of the facility. The new building is also on the University Park campus, across from the FIU Arena and adjacent to the Recreation Center and a 1,000-car parking garage.

On-campus housing is available for graduate students in the College of Law at the University Park Towers and the University Park Apartments through the graduate housing community.