Whole Wheat, Grain and Flour
Tips & Advice to help you make your decision on Whole Wheat, Grain and Flour
Businesses in the food industry rely heavily on whole wheat, grain and flour, which can be used in anything from baking to making sauces. Because these staple items are in such high-demand, finding a supplier is not too difficult. However, finding a reputable supplier who knows their product well is important.
Understanding your stock is important in the food industry, whether you own a convenience store or a fast-food restaurant. Understanding the products allows you to pass on knowledge to your customers, who will return to a place they know they can buy what they like. For example, certain types of wheat are better for baking, while others have a hint of flavor and color. Certain types of flour, such as white flour, are great for cooking but unsuitable for people who are gluten intolerant. Learning about your stock will not only allow you to offer a full-range of items, but your customers will know what is best for them, both from a taste and a health point of view.
For assistance in looking for a reputable supplier, you should try the reliable resource Business.com. The website has useful information on whole wheat, grain and flour, and the importance of understanding them. It also has a whole list of links to suppliers who will suit your needs.
Whole Wheat, Grain and Flour Key Terms
Common terminology related to wheats, grains and floursBy Kristina Seleshanko Many people—including professionals in the food industry—find themselves confused by whole wheat, grain and flour key terms and recent changes in how healthy each product is considered to be. What is the most healthful grain? Which flour is best for baking? What makes whole wheat so appealing for health reasons? And how do you sort through all the various terms used to describe wheat, grain and flour? Here you'll find some of the most common terminology used and information on what each word means.
Whole white wheat
Whole white wheat is a whole wheat (complete with bran, germ and endosperm) that is lighter in color and has a milder flavor than traditional wheat. Whole white wheat is often more palatable to those used to refined white flour.
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U.S.A. Today features an article on what whole white wheat is and why it's a great alternative to other whole wheat products.
Whole red wheat
Whole red wheat is traditional wheat that comes from a reddish-brown-colored plant that has a nutty flavor.
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BreadExperience.com explains what red wheat is and what its different varieties are like, including hard winter red and hard spring red.
Bran
Bran is the outer layer of the wheat kernel. It is hard and contains most of the wheat's fiber.
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WiseGEEK explains the nutritional benefits of wheat bran.
Germ
Germ is part of the wheat kernel-the reproductive part that helps new wheat grass germinate. Wheat germ has more nutrients per every ounce than any other grain or vegetable, with 23 nutrients in all.
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BellyBytes.com explains the health benefits of wheat germ, in addition to giving tips on how to store it.
Endosperm
Endosperm is a tissue found inside the seeds of many flowering plants when they are being fertilized-including wheat plants. It is full of soluble fiber, protein, iron, carbohydrates, folic acid, riboflavin, niacin and other nutrients.
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The Littleton Grist Mill explains the health benefits of whole wheat and includes information on the specific nutrients found in endosperm.
White flour
White flour is the yellowish ground powder of endosperm. If it is marked "bleached" because it is literally bleached (with natural agents) to make it appear more white. White flour easily breaks down into glucose and has recently been cited as a poor diet choice.
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The Weston A. Price Foundation explains what white flour is, what the health concerns of consuming it may be and how you can replace it with whole wheat flour.
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