Whole wheat flour

White whole wheat flour is a type of flour obtained from white wheat that retains all parts of the grain: the endosperm, the germ, and the bran. This gives it a lighter color compared to red whole wheat flour, but it maintains a complete nutritional profile.

White wheat originated in temperate regions and is a variety primarily cultivated in North America, but also in other parts of the world. White whole wheat flour is popular for making breads, cookies, cakes, and other baked goods that seek a balance between a mild flavor and high fiber content.

Among its properties, it stands out for being rich in dietary fiber, B-complex vitamins, minerals such as iron and magnesium, as well as natural antioxidants. By retaining the bran and germ, it helps improve digestion and provides a feeling of satiety, in addition to contributing to a healthier diet compared to refined flours.

In different Spanish-speaking countries, white whole wheat flour may also be known as white whole flour, soft whole flour, or simply whole wheat flour, although it is always important to distinguish it from refined wheat flour or red whole wheat flour.