Buyer's guide

Some varieties of wholemeal flour contain more bran and germ than others. The label should clearly state how much bran and germ has been retained – wholemeal flour typically contains 81%.


Keep the flour in an airtight container in a cool, dry place.


Combined with fat, liquid, eggs or yeast, wholemeal flour is used in breadmaking, baking, pasta and pastry.

Other considerations

Do not confuse wholemeal flour with wheatmeal flour or brown flour, both of which contain some bran and germ, but are generally paler.