Part of Bakery World
Whole wheat Wholemeal Flour
Carefully cleaned grain, the whole kernel
Whole-wheat flour from carefully cleaned German wheat, non-GMO. Higher nutritional value, full flavour and a crumb that stays soft.
- Made in Germany
- Non-GMO
- Source of fibre
Wholemeal Flour · 25 kg paper bag
- Protein
- 12–13 %
- Recommended hydration
- 70–80 %
- Fermentation
- 2–24 h
Why it works
Full nutritional value
Bran and germ retained: fibre, B vitamins and minerals in every slice.
Soft crumb, not a brick
Fine milling of the bran keeps volume and softness.
Blends with white flour
Mix 30–50 % with T55 for a lighter whole-grain range.
Technical specification
| Type | Whole wheat |
|---|---|
| Protein | 12–13 % |
| Ash | 1.6–2.0 % |
| Recommended hydration | 70–80 % |
| Fermentation | 2–24 h |
| Packaging | 25 kg paper bag |
| Shelf life | 9 months, cool & dry |
| Origin | Germany |
Best for
- Whole-wheat loaf
- Brown toast
- Pita and flatbread
- Health menus
Frequently asked questions
Why higher hydration?
Bran absorbs water slowly — autolyse 30 minutes and add 5–10 % more water than for white flour.
Pairs well with
Talk to a Bíör bakery technologist
Samples, pricing for your volume, or a demo in your kitchen. Reply within one working day.