Wheat whole grain, ground

The whole wheat grain is the one from which the endosperm has not been removed, which represents 83% of the grain and the one that includes the highest level of protein and carbohydrates, as well as vitamins E and B and minerals. To make whole grain bread flour it is necessary to soak it for at least 24 hours and the whole wheat flour obtained by grinding it is of high nutritional content, although because it has the endosperm and the bran it is a flour that must be consumed more quickly to avoid it goes rancid and loses its nutritional qualities.