The last fifty years have been characterized by people’s desire to quickly restore the habit of increasing the consumption of whole grain bakery products made from whole grain flours from rye, wheat and other cereals.

Since prehistoric times, people have used flour obtained by grinding grain between two stones. Later in time, a roller was invented, which replaced the grinding of the grain and for the first time the so-called “high” grinding was carried out. The process consists of repeated crushing and sifting of the grain with separation of the husk (bran) and germ (depot for fats, minerals, vitamins and enzymes) from the endosperm of the grain (starch) and obtaining white flour. In this way, whole grain flour, which is rich not only in carbohydrates and proteins, but above all in fiber, essential fatty acids, vitamins and enzymes, is replaced with white flour and classified as: type 500 and type 700.

In the twentieth century, in professional circles in Europe, whole grain flour is also known as “unsifted” flour. And the name “Graham” is associated with the name of the American doctor Sylvester Graham /1794-1851/, who ardently proclaimed whole grain flour and whole grain bread. Thus, the same product is known throughout the world under the following names: whole grain flour, graham flour, unsifted flour and, less frequently, wholemeal flour, that is, flour from all parts of the grain.

Wheat is a good source of vitamin B1 /thiamine/, B2 /riboflavin/, B3 /niacin/, B6 /pyridoxine/, vitamin E, as well as iron and zinc. Since these nutrients are contained in the outer layers of the wheat grain, they are lost during grinding – they remain in the bran. And the whiter the flour, the poorer it is in these vitamins and microelements.

Two technological possibilities for the production of whole grain flour have found application:

– by single grinding of the grain, only with control sifting

– by mixing white flour, usually type 700 – 70% and bran – 30% to achieve an imitation of single grinding

The following are necessary for real whole grain flour:

– single grinding of the grain

– production of whole grain flour from all natural parts of the grain: husk, germ, endosperm

TEHRA offers whole grain flours from wheat, rye, corn, barley, spelt, as well as whole grain organic flours with its implemented know-how line and technology for grinding whole grains.