Cereals

Cereals: Wheat is one of the most cultivated and consumed cereals in the world. Here is an overview of its different forms and uses: Processed wheat cereals (wheat flakes, bran, etc.) and in the form of whole grains or products which retain more fiber and nutrients. Wheat flour is obtained by grinding wheat grains. Depending on the level of refinement, we can obtain: Whole flour (T150): Contains the whole grain, rich in fiber. Semi-whole flour (T110): Slightly less rich in fiber, but still nutritious. White flour (T45 or T55): Lighter and used for baking, white bread, and many culinary preparations. Wheat flour is very versatile for culinary recipes and pastries. It provides carbohydrates, proteins, and sometimes fiber.