100% extraction flour which is also known as strong white flour.
The colour actually depends on many factors including the kind of grains and the milling process.
Straight flour
All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.
