What is the difference between white flour, brown flour and wholemeal flour?
Extraction is the percentage of whole cleaned wheat grain that is present in the milled flour. White flour (of approximately 70-75% extraction) is high in starch, and is produced by removing the bran and germ during the milling process. Allinson Strong White Bread Flour has a high gluten content which makes it particularly suitable for bread making. Brown flour is of approximately 90% extraction, which means that practically the whole grain is used in its production, apart from the 10% that is the bran. The resulting flour is finer than wholemeal, producing loaves with a lighter texture, and a full, nutty taste. Allinson Wholemeal flours contain 100% of the wheat grain, retaining all the natural nutrients. They contain significant amounts of fibre, iron and B vitamins. Iron and the B vitamins thiamin and niacin, together with calcium, are added to white and brown flours, to replace nutrients removed during the milling process.
