The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

whole-wheat percentage

Wulfsige's picture

whole-wheat percentage

When I make 'whole wheat' bread, I use 25% strong white flour and 75% whole wheat flour (plus a little gluten to help it rise). When I buy 'whole wheat' bread, what percentage am I likely to get (a) from a supermarket and (b) from a baker's shop? One forum I glanced at suggests that the bought loaf may really contain no more than 30% whole wheat, and still be legally sold a whole wheat bread. What are the facts? (I am thinking of Britain.)

tpassin's picture

Here's a report about wholemeal and whole grain terminologies in the UK. It's not very reassuring about what might be in actual bread products, and it doesn't refer to whole wheat.  (This probably predates Brexit).


Abe's picture

Ingredients are listed in descending order. So if wholegrain comes after bread flour and water then you'll know there's not much in it. 

Let's take a look at an example:

Wholemeal Wheat Flour, Water, Kibbled Malted Wheat (3.5%), Sugar, Wheat Protein, Yeast, Salt, Malted Barley Flour, Vegetable Oils (Rapeseed, Sustainable Palm), Vinegar, Emulsifier: E472e; Susya Flour, Preservative: Calcium Propionate; Flour Treatment Agent: Ascorbic Acid (Vitamin C).

You'll know in this case it is wholemeal. First ingredient and no bread flour.