Second grade wheat flour

A distinctive feature of second-grade wheat flour is a darker color and coarse structure compared to first-grade wheat flour, since it contains a significantly larger amount of bran particles. The color of such flour can be either light gray or almost brown. Unfortunately, it will not be possible to bake an air biscuit from it, and when using it, it is recommended to mix it with prime grade wheat flour. Pancakes, waffles, dumplings and dumplings can be made from this flour.

Despite the fact that finished products from wheat flour of the second grade cannot "boast" whiteness, which is characteristic of baking from wheat flour of higher grades, but they contain more protein, minerals and vitamins. They are also characterized by a pleasant bread aroma and a fairly good taste. Although the dough from this flour is not particularly lush, the finished products do not stale for a long time.

Mainly second-grade wheat flour is used for baking unfriendly flour products and table types of bread. It is remarkably suitable for making some varieties of confectionery, such as delicious cookies and fragrant gingerbread. Proponents of a healthy lifestyle, as well as people who are used to counting calories, have replaced the crisp white, high-grade powder with second-grade wheat flour, which is considered a healthier product.