Wholegrain (wholemeal) flour is produced by grinding grain with a shell. Retained shell contains a lot of vitamins and minerals, making this flour much more useful than regular white flour. Wholegrain flour may be partly replaced by the usual baking flour in almost any recipe. Cold milling technology (t < 40°C) allows to retain most of the vitamins and minerals.
Sweden
Energy 1387 Kj , 328 Kcal Fat 2 g ,0.3 g Carbohydrates Of which sugar 59 g,1 g Fibers 9 g - Protein 14 g
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Good flour is needed for home baking, delicate cakes in pastry shops and delicious desserts in restaurants . Rye, wheat, barley and millet will prove themselves both in the production of sweet and savory dishes. That is why in the assortment of our food wholesaler you will find many types of products that are one of the most important kitchen ingredients.
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