Brown Flour 900g type 1850

Description

Wheat flour is the main ingredient of home-baked goods. Wheat grains are a rich source of vitamins and minerals necessary for the proper functioning of the human body.

Wheat flour – nutrients
Pizza, dumplings and pancakes, homemade pasta, wheat tortillas, and finally cakes, pies and shortbread biscuits. Above all – bread. Today, it is difficult to imagine a kitchen without wheat flour and the products that end up on our plates because of it. Wheat flour is one of the main components of the diet of our part of the world. What do we know about it and is it really right that it constitutes such a solid percentage of the daily diet?

Wheat flour is a product rich in nutrients. The main building block of the grain from which it is made are carbohydrates – with starch at the forefront – which are the basic source of energy for the human body. Another microelement contained in cereal products, essential for the proper functioning, is protein. A significant part of it is gluten – a protein that gives flour properties that allow baking sticky, elastic dough. Thanks to this, it is an excellent building block for all types of gruels, roux, sauces and dishes, the preparation of which requires a uniform, firm dough. That is why we can prepare such a wide range of dishes and additives from wheat flour. However, due to the characteristics of most of them, these are dishes generally considered unhealthy or not recommended for people on a slimming diet.

However, this is not entirely true. Unprocessed wheat grains are also a rich source of fiber. Unfortunately, in the ratification process, most of the substance supporting digestive processes is washed out, which is why it is worth buying wholemeal flours (containing an admixture of bran). The product is also enriched with minerals, including: selenium, manganese, phosphorus, copper and folates (B vitamins) as well as potassium, calcium and magnesium.

Wheat flours can be divided into individual types. The numerical markings indicate the ash content in a given flour. For example, wheat bread flour – type 750 contains 0.75 percent. ash. Each variety is adapted to a different type of baking. While type 550 wheat flour will be ideal for making fluffy yeast dough or roux, type 2000 should be chosen when baking wholemeal bread.

The higher the number identifying the flour, the darker its color, and therefore the healthier the product itself. Popular types of wheat products are:
type 450, type 550, type 650, type 750, type 1050, type 1400, type 1850, type 2000

Wheat flour can be a source of essential nutrients, minerals and vitamins. However, it is worth remembering that its white version is highly processed. This means that during the production process it is stripped of most of its health properties. Therefore, it is best to introduce dark, unratified, whole grain flour into your daily diet, which contains the most friendly substances for humans.

Due to its fiber content, whole grain wheat flour improves the functioning of the digestive system. The insoluble nutrient acts as a prebiotic supporting the activity of microorganisms living in the intestines, which support the functioning of the digestive tract. Eating whole grains is also associated with a reduced risk of colon cancer.

Does this mean that a daily portion of bread, pasta or dumplings may be a healthy choice? Not really. Most people should have no trouble digesting wheat flour and absorbing the right minerals, but excessive consumption of flour dishes can easily lead to excessive weight gain or even morbid obesity. Unfortunately, more and more people also suffer from digestive problems related to the consumption of even a small amount of wheat flour.

The nutritional value of 100g Wheat Flour type 2000 of the product is 340 kcal, including:
protein – 10g
fat – 2g
carbohydrates – 69g

We use Brown / Wheat Flour type 1850 to prepare bread:
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