When we talk about whole wheat, we mean flour that still contains the dietary fibres, proteins, and minerals naturally present in the grain. These nutrients are concentrated in the bran — the grain’s outer layer.But what role does this layer play in nature, and why does it matter for us as bakers? Click here to read more

At Baking Lab Amsterdam, part of the School for Circular Innovation, we often bake with whole wheat and work to reconnect people with the craft of breadmaking as a way to tackle food waste. As our baker and teacher, Ferdinand, explains: “In our society, we throw away food too easily because we value it less than we used to. With our workshops, we want to re-engage people with artisanal crafts, help them (re)discover their passion for baking, and explore the deeper meaning behind each step of the process.”

Click here to read our article, part of the Switch to Whole Grains campaign.

Switch to Whole Grains” highlights the benefits of whole grains for nutrition, well-being, and sustainability. It is part of the Food Facts for Healthy Choices initiative.
https://www.eufic.org/en/