Bakers Wholemeal Flour

Wholemeal flour,  also known as bakery flour, is produced by the whole grain of wheat. Wholemeal flour is one of the healthiest ingredients that everyone should add to their diet. It is high in nutrients, such as iron, calcium, vitamin B, and fibre, making wholemeal flour an excellent ingredient for the digestive system. Moreover, it can also control blood sugar and reduce the risk of heart diseases. Since this powdery product is not consumed separately, it doesn’t have any specific flavour. It is commonly used in bakeries to make bread or different cakes. Because of the high amount of fibre in wholemeal flour, it is considered healthier than white flour.

General information

Whole mill flour is a kind of flour made of all parts of wheat seeds to have a more robust texture and water absorption in your pastes. The number of fats and proteins are high in this product. Also, it has a vitamin B group in it and can be fortified easily. Since this kind of flour has enzymes, it is so sensitive to oxidations and decomposition.

Best way to use wholemeal flour

If you want to cook bakeries at home, it is better to use a good ratio of this whole flour and other kinds to balance water absorption and proteins. So you will have a good and satisfying texture, your cooks will be better, and you can prevent staling of them.

Storage

As said, cause of having various enzymes and different groups of lipids, you have to keep that in a dry, tightened sealed container, away from light, heat and humidity, to save for about six months.