Whole grain wheat flour (graham flour) is milled from whole grain, retaining all anatomical parts: the bran (fiber), aleurone layer (protein, vitamins), and germ (tocopherol, polyunsaturated fats). It has a maximum content of fiber (1.5–2%), B vitamins, tocopherol (E), and minerals (iron, zinc, magnesium, phosphorus). Its ash content is 1.5–2.0% — 3–4 times higher than that of refined flour (≤0.55%). The flour contains large particles with visible brown specks. The color is creamy. The gluten content is lower due to dilution with bran, resulting in denser and heavier bread. Usage: whole grain bread (a health trend), dietary baking, crispbreads, a base for multigrain mixtures. The market for whole grain products is growing by 8–10% annually. According to GOST 26574-2017, moisture content is ≤15%. The shelf life is shorter than that of refined flour (due to germ fats oxidizing). Packaging: bags of 25 kg, packets of 1 kg. Whole grain bread contains 3–4 times more fiber, 2 times more B vitamins, and 5 times more vitamin E than bread made from refined flour. The glycemic index of whole grain bread is lower (50–55 vs 70–75), which is important for controlling blood sugar levels.