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Wholegrain Flours

Wholegrain Flours

The last fifty years are characterized by the pursuit of a quick recovery of the habit to increase consumption of wholegrain bakery products made by wholegrain flours from rye, wheat and other grain cultures. 

 

Since prehistoric times, people have used flour made by grinding grain between two stones. Later, the rollers were invented that have replaced the grinding of the grain. For the first time the so-called "high" grinding was performed. The process includes several steps of crushing and sieving the grain with separation of the hull (bran) and the germ (reserve of fats, minerals, vitamins and enzymes) from the endosperm of the grain (starch) and the production of white flour. Thus, wholegrain flour, which is rich in carbohydrate as well as protein, primarily fiber, essential fatty acids, vitamins, enzymes, has been replaced with wheat flour classified as: type 500 and type 700.

 

In the twentieth century in the professional circles of Europe wholegrain flour is known as “not sieved” flour. And the name “Graham” is connected to the name of the American physician Dr. Sylvester Graham / 1794-1851 /, who fiercely have proclaimed the wholegrain flour and wholegrain bread. Consequently,  the same product is known around the world with following names: wholegrain flour, graham flour, not sieved flour and rarely integral flour. Bottom-line we speak about flour made from all parts of the grain.

 

Wheat is a good source of vitamin В1 /thiamine/, В2 /riboflavin/, B3 /niacin/, B6 /piridoxin/, Vitamin E, as well as iron and zinc. Since these nutrients are contained in the outer layers of the wheat grain, they are lost during the milling process – they remain in the bran. And the more white is the flour, the less quantity of these vitamins and micronutrients are in it.

 

There are two technologies used for the production of wholegrain flour:

  • by a single milling of the grain with control screening
  • through mixing wheat flour, generally type 700-70%, and bran - 30% until achieving an imitation of a single grinding

For one real wholegrain flour are needed:

  • Single grinding of the grain
  • Production of wholegrain flour from all natural parts of the grain: bran, germ, endosperm

 

TEHRA Ltd. offers wholegrain flours made from wheat, rye, corn, barley, corn, einkorn, spelt as well as organic wholegrain flours with integrated know-how line and technology for the milling of the whole grain.