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Every wheat kernel has three essential parts. The bran, the endosperm and the germ. Each one adds its own flavour, nutrition and baking qualities. When we mill flour, we can keep all three parts like in whole grain flour, or remove some of them like in white flour. What stays and what goes changes both the nutrition and the performance of your flour. That balance is what makes Canadian wheat so special. High quality grain, milled with care, gives bakers reliable results and great flavour. 🌾 If
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Every wheat kernel has three essential parts. The bran, the endosperm and the germ. Each one adds its own flavour, nutrition and baking qualities. When we mill flour, we can keep all three parts like in whole grain flour, or remove some of them like in white flour. What stays and what goes changes both the nutrition and the performance of your flour. That balance is what makes Canadian wheat so special. High quality grain, milled with care, gives bakers reliable results and great flavour. 🌾 If
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Every cereal grain kernel is made up of three layers: Endosperm: The middle of the seed which provides energy to the embryonic plant after germination. When separated from the outer layers during the process of flour milling, the endosperm becomes flour. Germ is the innermost layer containing DNA which will develop into a new plant if the seed is generated. Germ is rich in B vitamins, vitamin E, minerals, unsaturated fatty acids, phytosterols, fibres and proteins. Seedcoat (Bran) is the seed’s p
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