Whole wheat flour (type 1850 or 2000)

Description

Whole wheat flour (type 1850 or 2000) has a distinct, slightly nutty and sweet flavor, along with a darker, coarser texture with visible bran flakes. It gives baked goods a rustic appearance and a more intense aroma than light flours. From a nutritional standpoint, it is rich in fiber, protein, B vitamins, and minerals such as magnesium, iron, and zinc; it also contains unrefined oils from the germ, which increase the energy value and support feelings of fullness and proper digestion. In the kitchen, it works excellently in whole grain bread, sourdough breads, rolls, pancakes, and cookies, as well as an addition to pancakes or shortcrust pastries to enhance nutritional value. For a lighter texture, it is advisable to mix it with light flour. Store in an airtight container in a cool, dark place; for longer storage, keep in the refrigerator or freezer to prevent rancidity, using within a few months.