This flour is prepared from all the components of the wheat grain (endosperm, bran and germ) after initial peeling. The degree of extraction and the high percentage of bran make this flour have the highest nutritional value. The bran forms the outer wall of wheat and that part It is made from wheat, which has a large amount of fiber, minerals and vitamins.
Bread bran prevents constipation. In addition, bran is a necessary part of the intestinal bacteria that acts against intestinal microbial diseases and activates the body’s immune system.
Makes .
Also, the fibrous material in the wholemeal bread absorbs cholesterol and toxic substances resulting from the breakdown of food and expels them from the intestine.
| Whole flour analysis | ||
| Property | Standard limits | Product analysis |
| humidity | Max12.5% | 11.5-12 |
| Wet gluten | Min 26 | 28-29 |
| Gluten Index | 60-85 | 80-84 |
| Falling number | 300-500 | 350-380 |
| Starch damage | 17-20 | 16-19 |
| total ash | Min 1.501 | 1.580-1.690 |
| Unsolvent ashes in acid | Max 0.05 | 0.01-0.03 |
| PH | 5.6-6.5 | 6.0-6.5 |
| acidity | Max 4.1 | 2.4-3 |
| Protein | Min 12 | 13.0 |
| Total count | Max 105 | 9×102 |
| mold and yeast | Max 5×103 | 6×102 |
| Granulation (micron) | ||
| ≤125 | Min 40 | 64% |
| ≥125 | Max 30 | 17% |
| ≥180 | Max25 | 19% |
| ≥500 | Max5 | ___ |