Whole wheat flour is made by grinding the entire grain (endosperm, bran and germ). This flour contains more nutrients and fibre than all-purpose making it popular among health conscious individuals. Because bran can interfere with the formation of a gluten matrix in dough, whole wheat flour often produces a heavier, denser bread than all-purpose or bread flours.  

Coarser in texture than white flour, brown wholemeal flour is the finely ground meal of the whole wheat berries. Bran and germ are retained during processing, making wholemeal flour higher in fibre and more nutritious than white flour.

It is popular due to increased interest in less refined foods, but many people do not find the end result aesthetically appealing.    

For more information about Lamb Brand Wholemeal Flour, please click here.