Tradition Fresh Flour
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Tradition Fresh Flour Some Benefits
Thus, whole wheat flour is widely considered healthier. It's a good source of protein, fiber, and a variety of vitamins and minerals. As it contains gluten, it isn't appropriate for people with celiac disease or non-celiac gluten sensitivity
Seasoned bakers venturing into the world of freshly milled flours will notice difference than when baking with white flours: The dough is thirstier. It will absorb considerably more water than a dough made with conventional flour. Fermentation occurs faster.
The bran is high in fiber, has a good amount of proteins, and enzymes that help with digestion. The germ is the smallest part of the kernel, but it contains the highest density of nutrients—mostly fatty acids and a lot of vitamin E.
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