Graham flour Graham flour Graham flour is a type of coarse-ground whole wheat flour named after Sylvester Graham. It is similar to conventional whole wheat flour in that both are made from the whole grain, but graham flour is ground more coarsely and is not sifted during milling (i.e. unbolted). A report from 1913 claimed that bread made from graham flour had a protein content of 12.1% – only slightly less than white wheat flour and essentially the same as whole wheat flour. Graham flour is available at health food stores, some grocery stores, bakery supply stores, and some specialty and gourmet
Flour imported from Japan and the Japanese name Zenryufun(全粒粉) is used. It is possible to determine ash content from some US manufacturers. However, US measurements are based on wheat with a 14% moisture content. Thus, a US flour with 0.48% ash would approximate a French Type 55. Other measurable properties of flour as used in baking can be determined using a variety of specialized instruments, such as the farinograph. Flour dust suspended in air is explosive—as is any mixture of a finely powdered flammable substance with air ("see" dust explosion). Some devastating explosions have occurred at flour mills, including an explosion