Wheat is the most well know and widely used grain. This plant originates from Mesopotamia and can grow up to 1.5 m high. It is known as a key ingredient for baking bread and is indispensable for the making of cookies, salty snacks, pasta.

Nutritional values of wheat grain

Wheat grain is made out of the central floury part, which contains most of the starch and proteins, the outer layer is rich with vitamins, minerals, celluloses, enzymes and some in water soluble proteins.

It contains the highest, approximately 70% part of carbon hydrates, of which 10-15% are fibres. Approximately 13% of the wheat grain are proteins and the fats are present in the lowest percentage – only up to 2%.

Wheat grain is a good source of vitamins (especially of the B group) and minerals (selenium, manganese, phosphorus and copper), which are present in the outer layer – shell.

Whole wheat flour, bread flour

Whole wheat flour is milled out of whole grain by a slow friction of two stones, which keeps a high level of vitamins, minerals and fibres.

The flour is fresh, to prevent the loss of nutrients.

It is suitable for baking bread, pancakes, muffins and other sweets. Or you can use it to thicken dishes or make salty dishes.

Due to a higher content of fibres the dishes usually do not rise so high, have a fuller and more intense flavour. When replacing ordinary flour with wholegrain flour we have to ad a bit more water.

Whole wheat flour
wheat flour

Wheat flour, strong flour

White wheat flour contains less fibres in comparison with whole wheat flour, therefore it is ideal for making all sorts of biscuits, pies, cookies, doughnuts, bread, gnocchi or salty pastry.

Soft and strong wheat flour differentiate in the end particle size, when making dishes out of wheat flour you need to add some more water.

Wheat grits (wholegrain)

Either for breakfast or dinner, out of it we can make the beloved Slovenian dish – gres (German: Griess), or use it to make spoon dumplings for soups or stews, various puddings or soufflé.

wheat grits
wheat bran

Wheat bran

When milling wheat grain we get on the one hand wheat flour and on the other parts of the outer layer (wheat bran).

Wheat bran is rich in minerals, vitamins and fibres – the latter are the undigestable part of a mean and therefore utmost important for our health.

Wheat bran can be used as an addition to yoghurt, cottage cheese, milk, or as a functional addition to dishes (cereal, when making bread, biscuits, for thickening dishes… )

Did you know?
  • The higher the percentage of the use of whole grain while milling, the higher the nutritional value of the flour, since the vitamins and minerals are located exactly in the outer layer of the wheat grain.
  • Gluten intolerant people should avoid wheat and products made out of wheat, because its grain contain the protein Gluten.
  • The type of flour tells us the part of ash or minerals it contains in 100 g. Flour of the type 500 contains 0.5% of ash (500 mg), type 850 0.85% of ash (850 mg), type 1100 1.1% ash (1100 mg) and type 1800 are with the whole grain milled.

In order to preserve all the quality nutrients in the flour, wheat bran and wheat grits, and to extend its expiration date, proper storage is of utmost importance. Wheat flour can be stored without a problem in the refrigerator, especially if we only use it from time to time or in the summer months. We usually store it in a well closed container in a cool and dry space.

To further prevent insects from infesting it we can put a laurel leaf into the closet or directly into the bag.