Whole grain wheat flour (wholemeal) is milled from the entire grain, preserving all anatomical parts: the bran, the aleurone layer (protein, vitamins), and the germ (tocopherol, polyunsaturated fats). It has maximum fiber content (1.5–2%), B vitamins, tocopherol (E), and minerals (iron, zinc, magnesium, phosphorus). Ash content is 1.5–2.0% — 3–4 times higher than premium grade flour (≤0.55%). It consists of coarse particles with visible brown specks. The color is creamy. Gluten content is lower due to dilution with bran, resulting in denser and heavier bread. Applications: whole grain bread (healthy lifestyle trend), dietary baked goods, crispbread, base for multi-grain mixes. The whole grain products market is growing by 8–10% annually. GOST 26574-2017. Moisture ≤15%. Shelf life is shorter than that of refined flour (germ fats oxidize). Packaging: 25 kg bags, 1 kg bags. Whole grain bread contains 3–4 times more fiber, 2 times more B vitamins, and 5 times more vitamin E than bread made from premium grade flour. The glycemic index of whole grain bread is lower (50–55 vs 70–75), which is important for blood sugar control.