Is there a difference between?
integral wheat flour and fine whole wheat flour? is it still whole particle if it is fine? and what does stone ground mean? i'm trying to find what ingredients i should be looking for in wheat bread. or together grain bread. I want the healthiest whole crumb bread. what should i look for in the ingredients.
Answer: Well I believe the fine flour is just ground finer. I regard as it is used more for finer baked goods like cake. While the regular is for bread and such. As far as stone ground I believe it is ground by rough stone like material as dead set against metal rollars. I think the stone ground is a cold process and the regualr grinding produces heat and is said to depleate nutrients. This is what I remember but it could not be totally correct....
you want to look on the sign to make sure that they used the whole pellet
the bran/germ/kernel/
you have to read the label to find out as some less significant brands try to pull a fast one
as white flour is wheat flour so you could back up with very little within the way of whole crumb.
as for what kind stone ground or fine it has to do beside the texture of the bread afterwards.
I have found that if you use a good aspect of flour you will have to add some white flour to construct the bread good.
if it has 50% intact wheat whole grain flour contained by it and
the other 50% if you use white flour
and or add some other whole grain.
I have a great recipes of a bread that does use total grains.
bulgar / rye kibble/ and other whole pellet. pluse whole wheat flour it is easy to brand
if you would like the recipe
feel free to email me..
Go to a food introduction store hon, and get Canadia Flour. It isn't bleached or processed. Like an Italian or Greek food imports place, they usually enjoy it. The taste is like valid bread without all the second-hand goods. fine grain means no chunkey nuts or anything. its adjectives ground up well. stone ground means it be ground up with stones.