“Bought this by accident (thought I was buying strong white flour - my mistake), but it turned out alright. If you need white flour, you can just sift out the bran with a fine siff and keep the bran for porridge or breakfast (or making bran flakes) . The result is not ultra-white, but has strrong enough gluten to make a fine brownish loaf of bread, as if you would heave white flour. As a wholemeal it is of course also excellent.”
