White Flour

White flour results from the bran being removed during the milling process. Most commonly wheat grain, white flour can be rye, spelt or any other where the bran is removed during milling. White flour includes both rollermilled, where the germ is also removed, and stoneground where the tasty and nutritious germ is left in the flour. White flour can be for pastry, typically known in UK as "plain" and in France as T45, through to bread flour, typically known in UK as "strong" and by a host of other names elsewhere, such as T55 and T65 in France.