Whole Wheat Flour

Whole Wheat Flour is a type of flour that is made from grinding whole wheat kernels. It is a staple ingredient in the Bakery And Cereal Products supply class, which includes various baked goods and cereal-based products.

Whole Wheat Flour is considered a healthier alternative to refined white flour because it retains the bran and germ of the wheat kernel, which are rich in fiber, vitamins, and minerals. This gives whole wheat flour a higher nutritional value compared to refined flour.

In the Subsistence supply group, Whole Wheat Flour is commonly used to make bread, pastries, and other baked goods. It provides a nutty flavor and a denser texture to the final product. Whole Wheat Flour can also be used in combination with other flours, such as all-purpose flour, to create a balance between flavor and texture.

When using Whole Wheat Flour in baking, it is important to note that it absorbs more liquid than refined flour. Therefore, recipes may need to be adjusted by adding more liquid or reducing the amount of flour to achieve the desired consistency.

Overall, Whole Wheat Flour is a versatile ingredient that adds nutritional value and a distinct flavor to bakery and cereal products in the Subsistence supply group.