Light Flour - also known as Bran Reduced Wholewheat Flour, Atta Flour, Unbleached Flour -is derived from 100% Wholewheat Flour by removing approx 15% of the bran. This makes a finer textured dough and is suitable for lighter cakes, pastries, bread, pasta, biscuits, batters etc

100% Wholewheat Flour - also known as High Protein Flour, Stoneground Wholemeal Bread Flour -has the full flavour of the whole grain and gives the consumer the benefit of the full range of vitamins and minerals contained in the grain. It is excellent for breadmaking, fruit cakes, pancakes etc.

The flour contains 100% of the whole wheat grain, including the bran and germ - nothing is removed.