(Whole-wheat Flour)

In the production of whole wheat flour, which we produce in its natural state, which is produced in its natural state without making any decrease or increase in the amount of endosperm (floury), germ and bran in the natural structure of wheat, high-protein wheats are blended in order to have good processability. The fact that its own bran and germ of the wheat is in the flour causes the increase in the amount of protein and vitamins of the flour, and consequently increases its nutritional value.  On the other side, the fiber content of the flour also contributes to the prevention of obesity by giving a feeling of fullness.