White flour – wholemeal flour

What is the difference?

  • White flour:
    When the bran, i.e. the marginal layers, and the valuable germ are removed from the grain, we obtain white flour. Beautiful to look at, but almost worthless. Important vitamins and minerals are lost.
    The process is as follows: The grain is crushed and bleached and thus subjected to a lengthy chemical process. The end product is fine, white flour that contains hardly any vitamins, minerals and fiber. A completely denatured food.
  • Whole wheat flour
    Contains the bran (marginal layer) and the germ.
    It is rich in vital and dietary fiber. The cereal germ contains all vitamins and valuable oils.

Cereals are one of the most valuable suppliers of vitamin B1. The cereal grain contains almost all the nutrients and building materials that are important for our diet.

  • Carbohydrates,
  • Fat
  • and proteins

provide the body with energy and building materials.

  • Vitamins
  • and minerals

regulate the body functions.

Soak grain:

Use lukewarm or cold water and soak for 3 to 10. Take twice as much water as cereals.

Do not throw away the enriched water but use it for cooking or watering flowers

Grain kilning:

Roast the grain in the oven at 60-70 degrees. This makes it more digestible and aromatic.
Drying is especially recommended for buckwheat, barley and oats because it prevents the formation of mucilage.

Simmering and swelling:

Leave the grain at low temperatures – 30 – 60 degrees.


Leave the grain covered.

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