Brown (Wheatmeal) Flour

Wheatmeal (or brown) flour is processed to remove some of the bran and germ, whilst leaving behind 80-90% of the grain. This gives it a lighter texture than wholemeal (wholewheat) flour, resulting in a less dense dough. Although not as heavy as wholewheat flour, products made with wheatmeal flour still retain the sweet, nutty flavour of wheat.

Strong wheatmeal flour produces loaves that rise well and have a smooth crust. Soft wheatmeal flour may be used to make pastry, biscuits and scones.

As the milling process removes some of the wheat's nutrients, brown flour in the UK must be fortified with iron, thiamine and niacin, bringing these levels almost up to those of wholemeal flour. Calcium must also be added, bringing the calcium content up to 1g calcium/kg of flour - almost twice that of wholemeal flour.