When the entire wheat kernel is ground, separated, and recombined, the resultant product is called Whole Wheat Flour. Because this kind of flour contains all parts of the wheat kernel (namely, the germ, endosperm and bran) has a coarser texture and higher nutritional and fat content than regular wheat flour. It is high in fiber, vitamins and minerals.
Characteristic texture and color, makes Entire Wheat Flour not suitable for delicate baked goods. Instead, it is used mainly for cooking and baking high fiber content bread and products.
Depending on the milling stage three kinds of graham flours can be obtained. When the one with higher granulometry is produced the extraction rate amounts to 90-98%. Products manufactured with this flour taste natural and have high bran content.
Presentation: Bulk, bags (25 or 50 kg.), big-bags (500 or 1,000 kg.).
Minimum order: 1,000 tons.
