Wholemeal flour is flour milled from the whole cleaned grain, keeping the bran, germ and endosperm in their natural proportions, with an extraction rate close to 100 per cent.
In trade practice
It has more fibre and minerals and a higher ash than white flour, and a shorter shelf life because germ oil turns rancid. Bran concentrates residues and some mycotoxins, so wholemeal needs its own test results rather than those of white flour.