Bread Flour -Ground from hard spring wheat and bolted to produce an unbleached bread flour. It will produce a cream-color bread, which contains the high gluten. It will produce a browner bread, which is higher in gluten. Wheat Germ -This is bolted raw wheat germ, is ground and bolted from hard spring wheat. The part of the wheat kernel which is the wheat germ.
Wheat germ is sold in raw and toasted forms.
The flour because of its short shelf life needs to be kept refrigerated. Middlings -Are particles coarsely ground wheat mixed with some bran. Middlings is often referred to as a mediocre grade of flour. This flour is lower in gluten and is primary used in making rye breads. Pumpernickel Flour -Coarse ground and bolted rye, contains the gluten and parts of the rye for better bread making.