Flour that is made from whole wheat grain with an extraction rate of 95%, preserving all properties of the wheat in its original form, is whole wheat flour. Whole wheat flour has 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