Talk:Whole-wheat flour

message: This articles seems like it was created by someone who knew little about grain and then edited by a 7 year old.   — Preceding unsigned comment added by 2605:E000:120E:8093:501B:6906:605:1413 (talk) 01:38, 6 August 2013 (UTC)
thread_title:  WTF? 

message: I am also suspicious that this has been cut and pasted from somewhere, though I can't find where. Dunc_Harris|☺ 17:13, 1 Jul 2004 (UTC)
thread_title:  Copyvio? 

message: The claim about whole wheat products being more expensive because of the additional amount of flour needed to reach the same volume seems a bit on the side in my view, as baked goods are sold by weight or count rather than volume. The lower turnaround of whole wheat products and the resulting higher price for whole wheat flour etc. seems to be a more important factor here... -- Olve 02:56, 16 Nov 2004 (UTC)
thread_title:  More expensive 

message: I found [an interesting article] about how 'whole wheat' doesn't mean it was made with the whole grain. Any thoughts? (Narkstraws 23:01, 9 July 2006 (UTC)
replies: text: In Canada flour sold as "whole wheat" or "100% whole wheat" is flour made from all parts of the wheat grain except for the germ. Yes in Canada whole whet flour dos not contain the germ. But on the other hand flour sold as "whole grain wheat" or "100% whole grain wheat" in Canada is flour made from all the parts of the wheat grain including the germ. This is do to some strange low from long ago. I have hered this fact mentioned many times in the last few years on the CBC here in Canada. But sadly I don't have a source. But it is something that should definitely be mentioned in the article, that is if someone can fined a source for it. Good luck. --Devin Murphy (talk) 06:20, 7 March 2010 (UTC)
thread_title:  Is 'whole wheat' always made with whole grain? 

message: I think this page appears vandalized partially. —The preceding unsigned comment was added by Text97 (talk • contribs) 03:29, 18 April 2007 (UTC)
thread_title:  Possible vandalization? 

message: ISO 11050 is applicable to this topic as the abstract of the following info doesn't say
http://www.iso.org/iso/iso_catalogue/catalogue_tc/catalogue_detail.htm?csnumber=19030
Also, where can I find the ISO standard about the PESTICIDE RESIDUALS - IMPURITIES of CHEMICAL ORIGIN for this topic?
--222.64.217.37 (talk) 02:06, 3 May 2009 (UTC)
thread_title:  I'm not sure if..... 

message: the topic of Wheat flour to the one of Flour, as they are the different concepts and will affect the scope of the ISO 11050 application--222.64.217.37 (talk) 02:13, 3 May 2009 (UTC)
thread_title:  Please do not auto-direct.... 

message: "the inclusion of the wheat bran and wheat germ, which producers of white flour can sell separately" shouldn't affect the price unless those things are more expensive per pound than white flour. Also separate processing and packaging surely would make them less desirable? 67.243.7.245 (talk) 20:24, 28 August 2010 (UTC)
thread_title:  Cost 

message: I included 'hull' near the top, because people know what that is more commonly than 'bran, germ, and endosperm'.
71.139.164.10 (talk) 18:46, 1 September 2012 (UTC)
thread_title:  Hull 

message: This section appears to say contradictory things about American production and is confusing. I hope somebody with knowledge of this can come in and edit, as I don't have the time for it but I thought I would remark. Richardhod (talk) 12:42, 28 November 2020 (UTC)
thread_title:  'White whole wheat flour' section is self contradictory