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.1

In baking, whole wheat flour is used in a wide variety of baked goods. It produces richer and denser products than white flour. Commerciall

Whole wheat flour nutritional value per 100g serving is:3

Component g
Carbohydrate- 69.34
Water- 14.00
Protein- 12.73
Lipid -2.41
Ash -1.52

Whole wheat flour can be used in the manufacture of a variety of baked goods, like bread, cookies, crackers, and tortillas.1

However, the products will have a denser crumb, darker color and richer flavor than regular wheat flour. Baked goods made with whole wheat flour often have shorter shelf life than their white flour counterparts, due to its higher oil conten