Difference between revisions of "Wholemeal Flour"

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'''Wholemeal''' or '''whole [[wheat]]''' [[flour]] is a courser then plain white flour. It is found to be the best when redacting [[medieval]] [[recipe]]s unless the recipe calls for fine ground flour.
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'''Wholemeal''' or '''whole [[wheat]]''' [[flour]] is a coarser then plain white flour. It is found to be the best when redacting [[medieval]] [[recipe]]s unless the recipe calls for fine ground flour. Wholemeal flour includes particles of bran from the milling process, and may be unbleached.
 
[[category:food]]
 
[[category:food]]

Latest revision as of 01:31, 14 April 2007

Wholemeal or whole wheat flour is a coarser then plain white flour. It is found to be the best when redacting medieval recipes unless the recipe calls for fine ground flour. Wholemeal flour includes particles of bran from the milling process, and may be unbleached.