Whole organic wheat flour. It is obtained from the stone grinding of the whole grain (with the bran or bran and germ) of organically grown wheat, with an extraction percentage close to 100%. It has a fiber content 3 times higher than refined flour, more vitamins and minerals, and a higher amount of essential fatty acids, as well as a lower glycemic index. Breads made with whole wheat flour have a more complex flavor than those made with white flour; however, they are more difficult to knead, rise less, and are less fluffy; this can be mitigated by adding more water (the more whole a flour is, the more water it can absorb), or by combining it with various proportions of white flour to achieve a good balance between flavor and texture.