Flour that is made from the whole wheat grain with the extraction rate of 95% preserving all properties of the wheat in the original form is the whole wheat flour. Whole wheat flour has the bran and is prepared from the endosperm kernel. Whole flour has protein, minerals, and vitamins, and the bread that is baked using whole flour has more nutritional value than the bread baked with white flour.

Wet glutenMin. 20
Moisture (max. Wt%)13.5
Acidity (max.)2.6
Proteins (Wt% based on the dry matter)Min. 12
Ash (Wt% based on the dry matter)1.476-1.600