NUTRITION

You should feel good about eating brown bread and white bread. They are both nutritious for different reasons. Brown bread, made from whole wheat or whole grain whole wheat flour, is a good source of dietary fibre. White bread, made from all-purpose enriched flour, contains B vitamins, iron and folic acid.

To learn more, visit the Wheat 101 and Whole Grains pages.

Gluten is a plant protein found in wheat. When water is added to wheat flour, gluten is formed and works like an elastic net, stretching and trapping the air bubbles to create the chewy bread and cakes you enjoy.

To learn more about gluten, visit the Gluten page.

Both types of flour are great for different reasons, and you should feel confident choosing either one. Whole grain whole wheat contains the entire wheat kernel – the bran, germ, and endosperm. As a result, whole grain whole wheat products have the most dietary fibre. All-purpose enriched flour contains mainly the endosperm. While this flour can also be a source of dietary fibre, its greatest benefit is that it’s enriched with thiamine, niacin, riboflavin, folic acid and iron. All-purpose enriched flour is easier to bake with and stays fresh longer.

To learn more, visit the Wheat 101 and Whole Grains pages.

No. In fact, studies show that the consumption of dietary fibre, particularly from whole grains, contributes to lower body weight and a decreased tendency to gain weight over time.

To learn more, visit the Whole Grains page.

MILLING & FLOUR

Yes, it’s made from high-quality wheat grown and milled right here in Canada. 00 flour is very finely milled, which allows it to absorb water much more readily than other flours. It’s ideal for pizza crusts, flat breads, ciabatta and focaccia.

To learn more about different types of wheat grown and milled in Canada, visit the Wheat 101 page.

Milling is the term used to describe the process of transforming grains into flour. It’s a simple, mechanical process that involves rolling, grinding and sifting into wheat’s component parts of bran, germ and endosperm. Different wheat flours are made from a ratio of these parts, and have different applications. Canadian millers follow strict protocols to ensure they produce flour that is safe, high quality and nutritious.

To learn more about the milling process, visit Canada’s Wheat Story.

The difference is in how they were milled. That said, there are benefits to using either flour. Whole grain flour contains 100% of the wheat grain, which includes the bran, germ and endosperm. This provides the highest dietary fibre of all flours made with wheat. Whole wheat flour is missing 5% of the grain kernel, which is most of the germ and some of the bran. Removing these components helps to maintain freshness and flavour.

To learn more, visit the Wheat 101 and Whole Grains pages.

‘Enriched’ flour, often referred to as all-purpose enriched flour, has been improved with certain vitamins and minerals. That’s why you should feel good about eating it. Enrichment is achieved by adding a vitamin powder to the flour during the milling process. By law in Canada, enrichment includes thiamin (Vitamin B1), niacin (B3), riboflavin (B2), folic acid (B9), and iron.

To learn more, visit the Fortification & Enrichment page.

FOOD SAFETY

No, you should only enjoy cookies after they’ve been baked. It’s important to remember that wheat flour is a raw ingredient. Wheat kernels that arrive at a flour mill, are living, breathing things that may contain bacteria. Because the kernels undergo minimal processing, wheat flour must be baked to avoid food-borne illness.

To learn more about the milling process, visit Canada’s Wheat Story.

FARMING

Wheat in Canada has not been genetically modified (GM).

To learn more about how wheat is produced, visit Canada’s Wheat Story.

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