Detailed Product Description

Whole wheat flour is a substance derived by grinding or mashing the . It is used in but typically added to other "white" to give nutrition, texture, , and body to the finished product. Usually, whole wheat flour is not the main ingredients of baked goods, as it adds a certain "heaviness" which prevents them from rising as well as white flours. This adds to the cost per volume of the baked item as it requires more flour to obtain the same volume, due to the fewer and smaller air pockets trapped in the raised goods.Nevertheless, it is possible to make a high-rising, light loaf of 100% whole wheat , so long as one increases the water content of the (the bran and germ in whole wheat absorb more water than plain white flour), kneads the dough for a longer period of time to develop the gluten adequately, and allows for a longer rise before shaping the dough. Some bakers let the dough rise twice before shaping. The addition of fats, such as butter or oil, and milk products