Whole Wheat Bread What is Whole Wheat Bread? Whole wheat bread is made from 100% whole wheat flour. Whole wheat flour consists of the entire wheat berry ground to flour fineness. This flour contains approximately the same relative proportion of nutrients and components as the original wheat kernel.1 Compared to regular white [...]
Wheat What is Wheat? Wheat (Triticum aestivum L.) is one of the world’s most important food crops. Its prominence among other grains and cereals is due to its cultivation adaptability and high yield, as well as its unique viscoelasticity and dough forming properties. Wheat is often associated with bread. However, it’s also [...]
All-Purpose Flour Also known as Plain Flour What is All-purpose Flour? All-purpose flour is a versatile and general use wheat flour. It is milled from hard red wheat or a blend of hard and soft wheats, typically 80:20 ratio. As the name suggests, all-purpose flour is suitable for all types of baked [...]
Whole Wheat Flour Also known as entire wheat or wholemeal flour What is whole wheat flour? Whole wheat flour (WWF) is the powder obtained from the milling of wheat other than durum. It contains the natural kernel proportions of bran, endosperm and germ. Typically, it's made from hard red wheat. It has [...]
White Rice Flour What is White Rice Flour? White rice flour is a gluten-free flour made from the milling of polished white rice. It has a characteristic white color, neutral flavor and fine texture due to the elimination of bran and germ during milling. It’s often used as a sauce thickener and [...]
Triticale Flour What is Triticale Flour? Triticale flour is a powder made from a hybrid grain of rye and wheat. The grain is larger and longer than wheat grain. Triticale has the functional properties of wheat and the environmental adaptability of rye. In the baking industry, it is used as a partial [...]
Spelt Flour What is Spelt Flour? Spelt flour is made from milling kernels of spelt wheat (Triticum aestivum subsp. Spelta).1 A distinguished feature of spelt is its primitive morphology and the kernel’s tight enclosure inside toughened glumes. It is available in two types: whole grain and white flour. New health trends and [...]
