Description
Partially sifted whole grain flour that retains some bran and germ while achieving better rise than traditional whole wheat.
Technical
Produced by bolting (sifting) whole grain flour through screens with 70-85% extraction rate, retaining soluble fiber (beta-glucans) and aleurone layer proteins while removing coarse bran particles. Contains 12-14% protein with balanced glutenin:gliadin ratio.
Culinary Significance
Provides the nutty flavor and nutritional benefits of whole grains while maintaining sufficient gluten development for bread structure.
Science
Primary Reaction
Mechanical separation
Parameters
Temperature
°C to °C range
Time
–
Equipment
PlansifterImpact millPuriFyers