Organic wholemeal wheat flour, full and rich
Our whole grain wheat flour is ground in a real windmill, by a real miller. It couldn't be more traditional. Not more sustainable either. If there is no wind, there is no milling. So wind energy ensures that you can enjoy these delicious organic flour and flour types. This also means that no tons of this flour are produced. By grinding on an old-fashioned millstone, the germ oil remains in the flour, unlike with industrial mills. The miller does his job with love, passion and wind energy. And you notice and taste that. This also applies to this flour, organic whole grain wheat flour.
Why is this flour and not flour?
A wheat grain consists of 3 parts: the flower body (endosperm), the germ from which it originated and the membrane around it called the bran. When you start grinding wheat, flour is created, so all those parts are still in it. To get flour, sieve out the germ and bran. Flour is therefore finer than flour. It does have less nutritional value.
Sounds really healthy, whole grain ...
And that is it! With wholemeal wheat flour you literally get the whole grain of wheat, nothing is sieved out. This makes this flour very complete and nutritious. Perfect for baking really dark bread. When you bake bread with this flour, you get at least 6 grams of fiber per 100 grams of bread. Fiber keeps your intestines healthy because it takes hard work to digest the fiber. Eating a lot of fiber also ensures a good bowel movement, which may not be fun to talk about, but very important! Whole grain products provide a comfortable stool. Dietary fiber only occurs in the cell walls of plants, so it is important to eat vegetables, fruit, nuts and whole wheat products!
Preferably store in a dark, dry and cool place. In a container or closed tin.
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