Name given by bakers to a fine white flour, used by them for ‘dusting’ their loaves and troughs.
1862. Lond. Rev., 16 Aug., 141. A species of flour called ‘cones,’ used for ‘dusting’ the dough.
1876. A. H. Hassall, Food, 323. Cones flour is rarely to be obtained genuine.
1882. A. W. Blyth, Foods, 168. Many bakers use for the latter [the crumb] a flour technically called ‘cones,’ which is strongly alumed, and prepared from a fine species of wheat grown in the south of Europe, mixed with rice.
