; Whole wheat… is a whole grain too. Whole grain and whole wheat bread are made from flour that includes the entire ground-up wheat kernel. Whole wheat flour is a whole grain flour. Wheat flour is 75% white flour and only 25% whole-wheat.” “Enriched” is another clever term that means the maker of the bread has added nutrients to an otherwise nutrient-free white bread. You'll love its mild flavor and light color — and you'll feel good sharing whole-grain baked treats with family and friends. Whole wheat PASTRY flour is more finely ground than whole wheat flour and produces lighter, softer baked items like cookies and brownies. For example, wheat flour is 75% white flour and only 25% whole wheat, says Delabahan. It must contain the germ, the bran, and the endosperm in order to be called whole wheat flour. 2. For all other uses, like cookies, cakes, pancakes, muffins, etc. Whole grain bread might also include other grains, though wheat is still typically the main ingredient. I only use whole wheat flour when baking bread. For example, multigrain bread might contain 75% refined flour and 25% whole wheat flour. flours which are made of the whole grain (including bran, germ and endosperm). Whole wheat vs. whole grain !00% wheat is not necessarily a whole grain flour - it might all be wheat but the bran and wheat germ are missing or some other part found in the whole grain. Whole wheat is one type of whole grain but there are many other types as well. For example, if you were to pick up a loaf of bread labeled “whole wheat,” you would expect whole wheat to be the primary ingredient. Next time you’re trying to choose between, say, whole-grain vs. whole-wheat pasta, the first step is to look for products that say they’re made with 100% whole grains (or whole wheat). We grind whole wheat berries in our home flour mill. A huge problem arose some time back when unscrupulous processed food manufacturers invented the term "wheat bread". Whole Wheat Flour. To check, simply turn the loaf over and take a look at the ingredients list – a whole wheat ingredient (such as whole wheat flour) should be near the top of the list. Whole grains are good for you — we all know that. For that reason, when substituting it for all-purpose, use 50 percent whole-wheat, and 50 percent of another flour, preferably all-purpose, pastry flour or spelt, to avoid a dense result. The difference between whole grains and whole wheat is simple: Whole grains. Note that wholewheat refers to flour made from wheat, while the terms wholemeal and wholegrain can also refer to other varieties of grain e.g. The manufacturing process leaves in the bran, germ, and endosperm of the original grain. Whole grains contain the entire grain kernel, including the bran, germ and endosperm. That’s an example of refined grain, not a whole grain. Our 100% whole-grain white whole wheat flour offers a fresh new approach to baking with whole wheat. 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