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Whole Wheat Flour Nutrition , Is Whole Wheat Flour Healthy? Best Whole Wheat Flour.

Nutrient Whole Wheat Flour Regular Wheat Flour
Energy 339 kcal 364 kcal
Fat 1.87g 0.98 g
Saturated Fat 0.322g 0.155g
Monounsaturated Fat 0.232g 0.087g
Polyunsaturated Fat 0.779g 0.413g
Carbohydrates 72.57g 76.31g
Sugar 0.41g 0.27g
Fibre 12.2g 2.7g
Protein 13.7g 10.33g
Sodium 5mg 2mg
Cholesterol 0mg 0mg
Potassium 405mg 107mg

Description

Dear Sir/Madam,

How are you?hope fine.

We Are biggest manufacturer of RMY Wheat Products. We have also more then 1 Million RMY Products companies and warehouses in Pakistan, Germany and Poland , also can provide you home deliveries with small quantities also no problem.

Our whole wheat flour is made with the finest variety of wheat grown locally and sourced responsibly, then processed and packed for your family under hygienic conditions. responsible sourcing starts with a careful selection of wheat grains grown by native farmers using best farming practices as we believe that adherence to good farming practices produce healthier products. our love for what we do shows our commitment to raising and sourcing natural  crops that become the food your  family enjoys.

Whole-wheat flour or whole meal flour is a powdery substance, a basic food ingredient, derived by grinding or mashing the whole grain of wheat, also known as the wheatberry.

We maintain the ritual with our unique product, that is (Stone-Ground) whole wheat flour. The stoneground is an ancient flour mill. This whole wheat flour is naturally free from sodium and cholesterol. It has a perfect high amount of fiber and exceptionally a low -fat grind.
Eating healthy according to your body needs does not mean that it can’t be tasty – so our nutritious whole wheat package maintains its natural aroma and taste provisions.
Stoneground flour enhances its flavor and consistency while conserving the attributes of raw wheat. As we ensure, the final product should be a complete bunch of most vital components whole stalk and bran. The Whole stalk supports the flour into its dense texture.

Bran contains high dietary fiber, which is drawing out by commercial milling procedures. Bran-less flour increased the chances of overeating. The fiber in your bread makes you feel full and maintain your weight through saving from overeating. Our raw wheat flour keeps the protein content at its best.
You will enjoy making bread, dough, or any other baking stuff due to its unrefined experience.

Features:

• Pure and Natural
• Standardized grains cleaning process
• Stoneground milling procedure
• Milled from whole grain
• Healthy amount of Fiber & Thiamin

Benefits:

• Eliminates the severe constipation and clone cleansing properties
• Improves digestive system
• It provides plant-based antioxidants
• Maintains your blood pressure, sugar and cholesterol level
• Reduces Bowel Inflammation
• Good sauce thickener
• Woks efficiently for fluffy loaves of bread and crispy cookies.

Whole Wheat Flour is 100% stone ground from dark northern hard red wheat, with all of the nutritious bran and germ still intact. This high-protein whole grain flour features a high gluten content and is the preferred choice of classic and traditional bread bakers for consistent, high rising, whole grain loaves. It’s also good for pasta.

What is whole wheat flour?

Whole wheat flour (WWF) is the powder obtained from the milling of wheat other than durum. It contains the natural kernel proportions of bran, endosperm and germ. Typically, it’s made from hard red wheat. It has a shorter shelf life than its white flour counterpart, due to the oil present in the bran and germ.1

In baking, whole wheat flour is used in a wide variety of baked goods. It produces richer and denser products than white flour. Commercially, WWF is available as:1

  • Coarse
  • Fine

Origin

Whole wheat flour is obtained from whole wheat (Triticum aestivum) kernel. Wheat is one of the oldest  crops which dates back to the Stone Age. Its domestication started in the Tigris and Euphrates River Valley.2,3

The industrial development of whole wheat flours is fairly recent and was driven by the rediscovered health benefits of the bran, germ proteins and dietary fiber. Today, China, India and the US are among the main producers of wheat in the world.2

Function

Whole wheat flour has several functions in baked goods:1

  • Structure builder: provides gluten and starch for the structure of the baked goods.
  • Liquid absorption: by absorbing moisture, WWF components such as starch, proteins and pentosans bind up to form a coherent structure in baked goods.
  • Flavor: provides a richer nutty flavor due to the presence of the bran and germ.
  • Color: provides a characteristic brownish color due to the bran’s characteristic pigments.
  • Nutritional value: high dietary fiber content as well as proteins, minerals and vitamins are responsible for the nutritional value .

Q: What Is Wheat Flour?

Wheat flour is made from grinding up parts of the wheat grain. There are three main parts of the grain:

  • The endosperm, or protein/starchy part
  • Germ, the rich in protein/fat/vitamin part
  • Bran, the fiber-rich part

White flour is made from only the endosperm. Brown flour includes the germ and bran. Whole grain flour includes all three parts. Once each part has been separated, it is ground into a powder. White flour has a naturally yellow-ish color but is often bleached or mixed with oxidizing chemicals to produce a white color.

Wheat is classified by several different characteristics: the season it is grown (spring or winter wheat), its color, whether it is “hard” or “soft,” by the amount of protein it contains, and by the amount of a specific protein, called gluten that it contains. Hard wheat is usually a bronze-color and has a higher gluten content than soft wheat, which is a light golden color.

 

Varieties:

Gluten is naturally occurring in the wheat. It’s the protein that gives baked goods structure. Glutens develop and become more elastic when the dough is kneaded. Strong flours are those made from hard, high-protein wheat. They have higher gluten content. Flours that are made from low-protein, softer wheat are called weak flour and have less gluten.

There are a number of wheat flours, including:

  • All-purpose flour
  • Bread flour
  • Cake flour
  • Pastry flour
  • Self-rising flour
  • Whole wheat flour

 

Flour Uses:

Flour is an essential ingredient for most home chefs. You can use it to make bread, baked goods, pancakes, and more. Additionally, it can be used to thicken sauces or create a roux. Flour is also used for coating foods like fried chicken or cutlets. Finally, flour is a key ingredient in making pasta.

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Thanks with the best wishes

Younas Rajpoot

CEO

RMY INTERNATIONAL

Suboffice address:

Rajpoot House Shatab Garh Sialkot Pakistan,

HeadOffice:

Rajpoot House, Green Street, 26 Area Alsaudia Town,47040 Wahcantt Pakistan

skype:   rajpoot_germany

Tel: +92 300 7104361,  Tel: +92 514 329656, Tel: +92 514 909681, Fax:+92 514 909682

www.rmy.com.pk