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It tastes like white flour, it provides the same amount of fibre as whole wheat flour and bakes up light and golden! It can be added to baked goods and cereals to improve their nutritional value and add a mild nutty flavour. Wheat Bran is a good source of the B vitamins, contains minerals and is an excellent source of dietary fibre.


Whether you're baking from scratch or using a bread machine, bread flour will produce breads that are higher in volume with a lighter, more even texture. Do not substitute whole wheat flour in delicately textured cakes such as Angel Food Cake and Chiffon Cake.





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