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
Roller Milled White Enriched Flour Roller Milled White Enriched Flour In 2017, well over 90% of the United States commercial flour production was not whole grain. Virtually all of this non-whole grain flour was produced on flour roller mills. These unique mills were first developed in Europe in the 1860’s, soon after were patented and introduced into the United States and quickly came to dominate the world’s flour milling industry as they continue to do today. Flour roller mills were specifically designed to efficiently separate the bran and germ elements of the wheat kernel. What remains is the endosperm, generally referred to as white flour.