Every wheat kernel has three essential parts. The bran, the endosperm and the germ. Each one adds its own flavour, nutrition and baking qualities. When we mill flour, we can keep all three parts like in whole grain flour, or remove some of them like in white flour. What stays and what goes changes both the nutrition and the performance of your flour. That balance is what makes Canadian wheat so special. High quality grain, milled with care, gives bakers reliable results and great flavour. 🌾 If