Whole wheat flour - used for baking bread and other bakery products, differs in rough texture from refined flour.
Whole wheat flour is obtained as a result of grinding the raw materials without re-cleaning, as in the case of purified wheat flour.
The difference between whole grain flour and refined flour (first, second grade) is the content of dietary fiber, vitamins, antioxidants.
Method of application: It is recommended to mix whole grain flour with wheat flour in an amount of up to 50%.
Whole Grain Flour Applications:
- in cooking with a dietary, maximally balanced diet (for baking bread and other bakery products),
- in medicine (recommended to reduce the risks of stroke, heart attack by 47%)
- preventing excess weight (the fiber content of whole wheat flour helps control weight)
Nutritional value of the product per 100 grams:
- PROTEIN, G - 11.5
- FATS, G - 1.5
- CARBOHYDRATES, G - 67.9
- ENERGY VALUE, KCAL - 331
Ingredients: 100% whole wheat flour.
Storage conditions: in dry, clean, well-ventilated warehouses, not infected with grain pests, at temperatures below 20C and relative humidity not higher than 75%.
Expiration date: 12 months.