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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 a shorter shelf life than its white flour counterpart, due to the oil present in the bran and germ


  • In baking, whole wheat flour is used in a wide variety of baked goods. It produces richer and denser products than white flour. Commercially, WWF is available as:

    • Coarse
    • Fine


    Whole wheat flour is obtained from whole wheat (Triticum aestivum) kernel. Wheat is one of the oldest  crops which dates back to the Stone Age. Its domestication started in the Tigris and Euphrates River Valley.

    The industrial development of whole wheat flours is fairly recent and was driven by the rediscovered health benefits of the bran, germ proteins and dietary fiber. Today, China, India and the US are among the main producers of wheat in the world.

    Source: Bakerpedia

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