Whole Wheat Flour –a general purpose flour that can be used for most baked products. It has a stronger wheat flavor and darker color than refined flour. Baked products will have a more compact and heavy texture.
White Whole Wheat Flour –made from wheat with a bran layer that is white rather than tan. It can be used for most baked products. They will have the nutritional benefits of whole grain but a more mild taste and lighter color than the more common whole wheat flour.
Whole Wheat Bread Flour – contains more gluten proteins desirable for yeast breads. It would be less desirable for other baked products.
Whole Wheat Pastry Flour- a finely milled flour with lower protein content. It can be used for most baked products except yeast bread. Texture of baked products will be lighter than if made with other whole wheat flours.
