In the US, the "sperm" of the wheat kernel is removed when making flour that is considered all-purpose. This is really stupid because then the manufacturer has to "enrich" the flour with what they removed from it.
And for flour to be considered 100% whole wheat, that kernel must remain during the milling process.
Hey! My education in pastry arts from 15 years ago, finally paid off! With this post!
And for flour to be considered 100% whole wheat, that kernel must remain during the milling process.
Hey! My education in pastry arts from 15 years ago, finally paid off! With this post!
Disclaimer: I am only responsible for what I say, not what you choose to understand.
