Meal is the collective name for all flours containing bran. We distinguish between brown meal flour and wholemeal flour. Both categories consist of wheat particles and bran.
Brown farina is suitable for brown or partly whole-wheat bread. As expected, it consists of a mixture of white flour and whole-wheat flour or bran.
It is not only the amount of whole-wheat flour or bran that determines the appearance of the bread, but also the level to which the farina or bran has been ground (coarse/fine). In addition, a natural colouring agent (such as roasted malt) can be added to these varieties to give it a more intense colour.
Whole-wheat farina is farina that has been obtained by grinding the wheat kernel in its entirety. It may be very coarse or very fine, or even a mixture of a coarse and a fine grind. Another way of producing whole-wheat farina is to add the original amount of bran and wheat germ to white flour. The advantage of this second way is that it allows for much more variety in terms of coarseness or fineness.
Brown meal flour and wholemeal flour can be either coarse or fine:
- Wheat particles are parts of the wheat grain obtained by a once-off course processing of the entire wheat grain in the mill such as breaking, crushing and cutting.
- Bran only includes the fibre-rich, brown outer layer of the wheat grain. This is obtained by separating the wheat grain in white flour and bran via the traditional milling and sifting process. Milled off bran comes in a variety of sizes: wheat bran, fine wheat bran, wheat middling and second flour.