Wholemeal and high-extraction flours: nutrition, flavour and the bran interference problem

The case for going up the extraction scale

White flour is a technical tool refined over two centuries of industrial milling: it delivers predictable gluten strength, neutral flavour and long shelf life. But the milling process that makes white flour so convenient strips out roughly 30% of the grain's original nutrients — the bran layer with its fibre, B vitamins and minerals, and the germ with its oils and vitamin E.

For the professional baker, this creates both an opportunity and a challenge. Customers are actively seeking bread with more fibre and more character. The regulatory and nutritional case for wholemeal products is solid. But wholemeal and high-extraction flours genuinely do behave differently in the bakery — and the most common mistake is treating them as a direct drop-in substitute for white flour.

This dossier explains what changes when you go up the extraction scale, what the spec sheets of the real catalogue products tell you, and how to adapt your process to get the best results.

Cross-section diagram of the wheat kernel showing bran, endosperm and germ with percentage labels

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1. What extraction rate actually means

Extraction rate is the percentage of the cleaned grain that ends up in the flour. In a roller mill, the grain is progressively broken open and sifted; the miller controls how much bran fraction is included. [c17]

• Standard white flour: approximately 72–76% extraction (straight-grade mill output). Almost pure endosperm — starch and gluten proteins, very little fibre or mineral residue. (Note: "patent flour" is a premium sub-fraction at 45–65% extraction; the term "white flour" in this article refers to standard straight-grade unless otherwise stated.) [c17]
• High-extraction flour: roughly 80–90% extraction. Significant amounts of the inner bran layers (aleurone) included; flour is noticeably more beige or buff in colour with measurable bran flecks.
• Graham / T1850 class: approximately 90–95% extraction. Most of the bran included; visible bran particles, significant fibre, darker colour.
• Wholemeal (100%): approximately 95–100% extraction. The whole grain — bran, germ and endosperm — is ground together and nothing is removed. [c17]

The grain anatomy underpins this: the bran layer is approximately 14.5% of grain weight, the germ approximately 2.5–3%, and the endosperm approximately 83%. [c16] As extraction rises from 65% to 100%, the flour progressively incorporates more of the bran's mineral and fibre load and more of the germ's oils.

Flour extraction rate spectrum from white patent flour to wholemeal with colour and ash values

Why T-type numbers encode this

The Polish/European T-type system expresses ash content directly in the flour type number. Because the bran is roughly ten times richer in minerals than the endosperm, ash content rises predictably with extraction. T1850 means approximately 1,850 mg of ash per 100 g of dry flour (≈1.85% d.m.) — this corresponds to the high-extraction / Graham class.

See [table-flour-naming-systems] for the crosswalk between Polish, German, French and UK wholemeal naming conventions.

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2. The Domson catalogue: wholemeal wheat flour spec data

Graham wheat flour Type 1850 (GoodMills Polska)

The GoodMills Graham / T1850 flour is the most widely used high-extraction wheat flour in the Polish professional bakery sector. From the spec sheet: [c5]

• Ash: max 2.0% d.m. (PN-EN ISO 2171)
• Falling number: min >180 s (PN-EN ISO 3093) [c4]
• Moisture: max 15.0% (PN-EN ISO 712) [c25]
• Protein: 12.3 g/100g (nutritional label typical value) [c5]
• Dietary fibre: 12.3 g/100g — roughly 4–5× the fibre of white T550 flour [c6]
• Energy: 1375 kJ / 326 kcal per 100g [c5]
• Colour: white and grey with visible bran particles [c5]

ALLERGEN NOTE: Wheat T1850 contains cereals containing gluten (wheat). Cross-contamination risk from ascorbic acid is noted on the GoodMills spec sheet (ascorbic acid is a processing aid in the mill with cross-contamination potential). Ergot alkaloid limit: max 150 µg/kg per GoodMills spec — this aligns with the current EU regulatory ceiling for high-ash wheat milling products under EU Regulation 2023/915 (maximum levels for contaminants); the correct limits regulation is 2023/915, not the methods regulation 2023/2782. The UK post-Brexit regulatory position should also be confirmed separately. FOOD SAFETY FLAG FOR REVIEW. [c27]

The falling number minimum of >180 s is higher than for white flour (≥220 s might be expected for white, but >180 s here reflects the fact that more bran-associated amylase is present in high-extraction flour). At this FN level, the flour is adequate for standard bread production with normal fermentation times.

UK professional wholemeal wheat flours (Allied Mills)

The Allied Mills range includes several wholemeal wheat flour grades for UK professional bakeries. Three are in the Domson catalogue:

Grampian Wholemeal (4066), 16 kg bags — the flagship professional wholemeal: [c10]

• Protein: 12.6–13.2% (NIR, N×5.7)
• Hagberg Falling Number: minimum 280 s
• Moisture: 13.6–14.6%
• Water absorption: 65.0–67.6% (NIR)
• Described as "high protein roller ground coarse wholemeal flour that produces a more traditional eating quality product"
• Shelf life: 6 months stored cool and dry

Chiltern Wholemeal (4071), 16 kg bags — slightly higher specification: [c8]

• Protein: approximately 13.8%
• Water absorption: approximately 68%
• Described as "premium strong roller ground coarse wholemeal flour; ideal for product requiring more volume with more enriched recipes"
• Suitable for enriched wholemeal products (brioche-style, enriched rolls)

Bakers Wholemeal (Carr's Maldon Mill), 16 kg bags — the highest-protein grade: [c11]

• Protein: 13.5–14.2% (this is elevated because 4.0–4.5% wheat gluten is added)
• Contains added wheat gluten from France, Germany and UK (Roquette, Bryan Nash, Tereos)
• Complies with UK Bread and Flour Regulations 1998 (calcium carbonate, Vitamix — iron, niacin, thiamin added)
• Shelf life: 6 months

Important note on Bakers Wholemeal: The high protein figure (13.5–14.2%) includes added vital wheat gluten (4.0–4.5% of flour weight). This is an excellent choice for high-volume wholemeal bread production precisely because the supplemented gluten compensates for bran interference — see Section 4 for details on why this matters. ALLERGEN: Contains wheat/gluten; cross-contamination risk for rye, barley, oats, spelt via packing system (Carr's Maldon Mill spec). [c11]

See [table-wholemeal-wheat-specs] for the full comparison table.

Organic wholemeal wheat flour (Doves Farm)

Doves Farm Organic Strong Wholemeal Bread Flour 'BIOBAKE' (25 kg): [c12]

• Protein: 12.6 g/100g (UKAS accredited lab)
• Dietary fibre: 11.2 g/100g
• Fat: 2.5 g/100g (saturates 0.4g — germ oil content)
• Energy: 1317 kJ / 311 kcal
• Production process: roller milled
• Description: fine off-white flour with brown flecks
• Certifications: Soil Association (GB-ORG-05), Vegetarian Society, Kosher (London Beth Din)
• Shelf life: 6 months

ALLERGEN: Contains wheat/gluten. No soy, nuts or milk used in production. GMO-free policy. [c12]

Doves Farm Organic Strong Wholemeal Bread Flour 25 kg sack

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3. The rye flour ladder: from T720 to T2000

Rye flour in the Polish system follows exactly the same T-type ash convention as wheat flour. But there are important differences in how rye behaves in the bakery — differences that demand a completely different technical approach.

See [table-rye-flour-grades] for the full GoodMills Polska rye ladder.

The rye flour grades

From four GoodMills Polska spec sheets, the confirmed rye range is:

| Type | Ash max | FN min | Fibre (g/100g) | Protein (g/100g) | |------|---------|--------|----------------|-----------------| | T997 | <1.20% | >90 s | 6.7 | 7.3 | | T1150 | <1.40% | >90 s | — | — | | T1400 | <1.60% | >90 s | 13.8 | 9.2 | | T2000 (Wholemeal) | <2.00% | >90 s | 14.4 | 8.4 |

[c7, c8, c9, c24]

Notice the jump in fibre between T997 (6.7 g) and T1400 (13.8 g). This is not a gradual increase — it marks a threshold where a different milling fraction (the outer bran layer, which is proportionally much richer in fibre than the aleurone) begins to be included.

All four specs confirm moisture max <15.0% and a falling number minimum of >90 s. [c25] See Section 5 for why rye FN >90 s is a different measure from wheat FN ≥220 s.

Stoneground dark rye (Matthews Cotswold Flour)

The Matthews Cotswold Stoneground Dark Rye (16 kg) is a stoneground wholemeal rye product from UK-grown or German rye: [c15]

• Protein: 5.0–11.0% (target 8.0%) — wide range reflects natural rye variability
• Hagberg Falling Number: 150–250 s (target 250 s) — notably more specific than GoodMills
• Moisture: 11.0–15.0% (target 13.0%)
• Dietary fibre: 11.7 g/100g
• Energy: 1428 kJ / 335 kcal
• No additives; GMO-free; not irradiated
• Potassium: 410 mg/100g; folate: 78 µg/100g; thiamin: 0.40 mg; riboflavin: 0.22 mg; zinc: 2.7 mg; manganese: 3.0 mg
• Allergen: cereals containing gluten (rye); potential soy contamination from supply chain

The HFN target window (150–250 s, target 250 s) from Matthews is more informative for bread-baking decisions than the GoodMills commercial floor (>90 s). This does not mean the GoodMills flour is inferior — GoodMills is setting a quality floor to exclude damaged grain; the actual delivered FN will typically be higher. But if HFN is critical to your rye process, request the typical delivered value (Certificate of Analysis) rather than relying on the spec minimum alone.

Organic stoneground wholemeal rye (Doves Farm)

Doves Farm Organic Stoneground Wholemeal Rye Flour (25 kg): [c13]

• Protein: 7.8 g/100g (specification range 7.8–12.4%)
• Dietary fibre: 13.4 g/100g
• Moisture: 11.0–15.0%
• Production: stoneground (retains more germ vs roller milling)
• Description: brown/grey flour with brown flecks
• Shelf life: 9 months; organic certification: Soil Association GB-ORG-05

ALLERGEN: Cereals containing gluten (rye). [c13]

Side-by-side comparison of five flour samples from white to wholemeal rye

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4. The bran interference problem — and how to solve it

This is the technical core of the article, and the section most relevant to daily bakery decisions.

When you replace white bread flour with a wholemeal or high-extraction flour, you do not simply add fibre and flavour. You introduce a set of physical and biochemical obstacles to gluten network formation: [c20]

Bran interference schematic: crumb structure comparison white vs wholemeal

Mechanism 1: Physical cutting of gluten strands

Bran particles are hard and angular. As the gluten network forms during mixing and fermentation, bran particles cut through the developing gluten strands. This reduces the connectivity of the network — gas cells are smaller and less well-supported, leading to lower loaf volume and a tighter, denser crumb.

The evidence from spec sheets: Allied Mills Bakers Wholemeal and Chiltern Wholemeal both achieve high protein specs (13.5–14.2% and ~13.8% respectively) precisely because this is one of the ways millers compensate for bran interference — they select higher-protein wheat and/or add vital wheat gluten to ensure the gluten network is strong enough to survive physical bran cutting. [c11, c8]

Baker's solution: Add 2–5% vital wheat gluten (VWG) on flour weight. This is industry standard — the Bakers Wholemeal spec itself adds 4.0–4.5% wheat gluten commercially. [c21] VWG protein content is approximately 70–80%, so a 4% addition at 100% flour weight adds approximately 2.8–3.2% extra protein to the mix, materially strengthening the gluten network.

Mechanism 2: Competitive water absorption

Bran absorbs water very rapidly — much faster than gluten proteins. In a standard mixing process (water added, mix immediately), bran has absorbed much of the free water before the gluten proteins can hydrate fully. The gluten develops slowly, feeling stiff and underdeveloped, while the baker may conclude the dough needs no more water. The result: under-hydrated gluten that lacks extensibility.

Baker's solution — autolyse: Mix flour and water together and rest for 30–60 minutes before adding starter, salt or yeast. During this rest, bran absorbs its share of water, and the remaining water hydrates the gluten proteins without mechanical mixing. When you return to mix, gluten develops much more easily. Autolyse is one of the single highest-impact techniques for improving wholemeal dough quality.

Baker's solution — hydration increase: Wholemeal flours typically require 5–10% more water than white flour to achieve the same dough consistency. The Allied Mills Grampian Wholemeal spec shows water absorption of 65.0–67.6% (vs approximately 58–62% for white bread flour at the same protein level). [c10] Factor this into recipe development.

Mechanism 3: Bran enzyme activity over long fermentation

Bran contains lipases and proteases — enzymes that break down fats and proteins. Over extended fermentation (4+ hours at room temperature, or overnight cold retard), these enzymes gradually degrade gluten quality. Dough that feels excellent after mixing may slack significantly after 8 hours of cold bulk.

Baker's solution: Monitor dough feel at the 3–4 hour mark. Wholemeal doughs tolerate shorter bulk fermentation than white flour doughs. A bulk of 3–4 hours at 24°C with stretch-and-folds is typically more reliable than 8 hours at 18°C for wholemeal wheat. If cold retard is essential for your production schedule, reduce bulk fermentation time by 20–30% before shaping and refrigerating.

Mechanism 4: Phytic acid and mineral bioavailability

Bran contains significant phytic acid, which chelates minerals (calcium, iron, zinc) and reduces their bioavailability to the end consumer. This is a nutritional concern rather than a baking performance issue, but it is relevant to wholemeal product marketing.

Solution: Long sourdough fermentation activates phytase enzymes (naturally present in the grain and in lactic acid bacteria), which break down phytic acid and release bound minerals. An 8–16-hour sourdough fermentation significantly reduces phytate content in wholemeal bread. [c18] This is one of the genuine nutritional advantages of sourdough wholemeal bread over conventionally leavened wholemeal bread — though the specific percentage reduction figure is single-source and food-safety claims based on it require review.

See [table-bran-interference-solutions] for the complete solutions toolkit.

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5. Why rye requires sourdough — and what FN means for rye

Rye flour behaves so differently from wheat that it demands a separate technical framework. The key differences: [c18, c19]

Rye has no true gluten network. The proteins in rye (secalin) do not form the extensible gluten network that gives wheat dough its elasticity. Rye dough cohesion depends instead on pentosans (arabinoxylans) — soluble fibres that absorb many times their weight in water (trade literature cites figures ranging from approximately 6× to 15× depending on the pentosan fraction and measurement conditions) and form a viscous gel that holds the dough together. [c19]

This has a direct consequence for baking: in a rye dough, there is no gluten network to trap CO₂ from fermentation. What holds the dough is the pentosan gel. The gel is fragile — over-working rye dough destroys it. Rye dough should be mixed until just combined, not to full gluten development.

Sourdough is not optional for wholemeal rye. Here is why: [c18]

During baking, as the dough heats past approximately 50°C, rye starch begins to gelatinise and absorb the free water in the pentosan gel. At the same time, rye amylases (alpha-amylase) are still active and break down the starch. If this amylase activity is not controlled, the starch is too liquefied to set — the loaf collapses, and the crumb is wet and gummy. The technical fix is sourdough acidification: lactic and acetic acids from sourdough fermentation lower the dough pH to approximately 4.0–4.3, which inhibits alpha-amylase activity at baking temperatures. The starch can then gelatinise and set properly.

In short: wholemeal rye baked without sourdough will almost always produce a gummy, collapsing crumb. This is not a recipe error — it is physics.

Rye sourdough fermentation flow diagram showing how acidification prevents gummy crumb

Interpreting rye falling number

All four GoodMills rye specs set FN >90 s. The Matthews Cotswold spec sets a target window of 150–250 s (target 250 s). [c15, c24]

Critical warning: Rye FN >90 s cannot be compared to wheat FN ≥220 s. Rye starch gelatinises at a lower temperature and rye amylases are more heat-stable than wheat amylases. The FN measurement is physically different for rye because the paste behaves differently. A rye flour with FN 110 s is normal and usable; a wheat flour at 110 s is severely sprouted and unusable for bread.

For rye bread baking: the optimal FN window is generally considered 120–250 s (single-source trade guidance; the Matthews target of 250 s is the upper end of this range). A rye flour at exactly the GoodMills floor of 91 s may still produce acceptable bread but is at the lower boundary — request the typical delivered FN from your supplier if rye bread quality is critical.

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6. Wholemeal alternative grains: spelt and beyond

Wholemeal spelt (Doves Farm)

Wholemeal Spelt Flour (Doves Farm, 25 kg, stoneground): [c14]

• Protein: 11.8–17.0% (typical 13.3 g/100g) — notably wide range reflects spelt's natural variability
• Dietary fibre: 8.5 g/100g
• Fat: 2.5 g/100g
• Energy: 1400 kJ / 330 kcal
• Production: stoneground; shelf life: 9 months
• Grain: ancient wheat variety Triticum speltum

ALLERGEN — CRITICAL: Spelt is a NAMED allergen under EU Regulation 1169/2011 Annex II and UK food law, listed under "cereals containing gluten." It must be declared as "spelt" or "cereals containing gluten (spelt)" on all downstream products. Do not declare it simply as "flour" — the specific grain must be named. [c23] FOOD SAFETY FLAG FOR REVIEW.

Wholemeal spelt baking considerations:

Spelt gluten is extensible and relatively weak compared to modern high-protein bread wheats. It forms a gluten network, but one that is fragile and prone to over-mixing. Key points:

• Mix spelt doughs to a lower development than wheat — stop when dough just comes together
• The wide protein range (11.8–17.0%) means spelt flour is variable between seasons and suppliers — always check the protein spec of a new delivery
• Spelt's higher fat content (from the preserved germ) contributes to its distinctive nutty flavour but also means shorter shelf life and greater rancidity risk
• Sourdough is beneficial but not as mechanically required as for rye; it improves digestibility and flavour

See [table-wholemeal-alternative-grains] for the full alternative-grain comparison.

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7. Nutritional comparison: what the spec sheets show

The following table summarises nutritional data from supplier spec sheets (typical values per 100 g). See [table-wholemeal-nutritional-comparison] for the full data.

FOOD SAFETY: These are typical values from product specification nutritional labels (UKAS-accredited lab data where specified). They are NOT per-lot analyses and must not be used for regulatory label declarations without independent testing of each production lot. [c12, c13, c14]

Key takeaways from the spec data:

• Dietary fibre is dramatically higher in wholemeal vs white flour. GoodMills T1850 Graham: 12.3 g/100g; GoodMills Rye T2000: 14.4 g/100g. Typical white T550 flour: ~2.5–3.5 g/100g. The "high in fibre" EU Regulation 1169/2011 claim threshold is ≥6 g/100g — all wholemeal products reviewed easily exceed this.

• Protein values are broadly similar between wholemeal wheat and white flour. Wholemeal wheat protein (12.3–13.5%) is comparable to white bread flour protein (11.5–12.5%). The difference is gluten quality (bran interference reduces effective gluten strength) not protein quantity.

• Rye protein is lower than wheat across all grades (7.3–9.2 g/100g for GoodMills rye T997–T2000). This is characteristic of rye and does not reflect inferior quality — rye simply has less total protein and what it has does not form gluten.

• Wholemeal flour has higher fat than white flour due to germ retention (2.0–2.5 g vs ~1.2 g for white T550). This fat is predominantly unsaturated and contributes to flavour — but it is also why wholemeal flour has a shorter shelf life than white flour.

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8. Stoneground vs roller-milled wholemeal: what the spec sheets reveal

Two milling methods produce wholemeal flour:

Roller milling (GoodMills T1850/T2000, Allied Mills Grampian/Chiltern/Bakers Wholemeal, Doves Farm Organic Wholemeal Wheat):

• The grain is progressively broken through a series of roller pairs; bran, germ and endosperm are separated and then recombined in controlled proportions
• Results in more consistent particle size distribution
• Produces finer, more uniform flour than stoneground
• The Allied Mills Grampian and Chiltern specs describe the product as "roller ground coarse wholemeal" — the term "coarse" refers to the particle distribution, not the milling method

Stoneground (Doves Farm Organic Wholemeal Rye, Doves Farm Wholemeal Spelt, Matthews Stoneground Dark Rye):

• A millstone grinds the whole grain together without separating components
• Retains more germ nutrients (vitamins E and B1) because the germ is not subjected to the heat of roller milling
• Produces a coarser, more variable particle size
• Less consistent batch-to-batch than roller-milled flour
• The Matthews spec shows a wider HFN range (150–250 s) and wider protein range (5.0–11.0%) than GoodMills roller-milled products, reflecting this natural variability

For professional bakers choosing between the two:

• For consistent, high-volume production where batch-to-batch reproducibility matters: roller-milled is more reliable
• For artisan, organic or heritage-grain products where nutritional retention and authenticity are part of the product story: stoneground is worth the process variability

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9. Storage and shelf life — wholemeal is different from white

Wholemeal and high-extraction flours have shorter shelf lives than white flour because of germ oil content. Unsaturated fatty acids in the germ oxidise and go rancid, producing off-flavours ("stale", "musty", "fishy" notes at extreme rancidity).

From confirmed spec sheets: [c26]

• GoodMills rye flours (T997–T2000): 4–5 months (GoodMills/Wagrowiec pattern; confirm with specific spec)
• Allied Mills Grampian Wholemeal: 6 months (cool and dry)
• Doves Farm Organic Wholemeal Wheat: 6 months (roll down top and store cool and dry)
• Doves Farm Organic Wholemeal Rye and Spelt: 9 months each

Practical implications:

• Order smaller quantities more frequently for wholemeal products
• Store at or below 18°C, away from heat sources and strong odours
• Once opened, use within 4–6 weeks (especially for stoneground, which retains more germ oil)
• Never store wholemeal flour in warm conditions above 20°C; moisture + warmth = rapid rancidity
• Check incoming deliveries: smell the flour when opening a new sack. Rancid wholemeal has a noticeably stale, musty or paint-like odour that is immediately detectable

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10. Practical workflow: selecting the right wholemeal product

When choosing a wholemeal or high-extraction flour for a new product, work through this checklist:

Step 1 — Application and format

• Is this a 100% wholemeal loaf, or a proportion-substituted wholemeal (e.g. 30% wholemeal, 70% white)?
• Does the product go into a tin, or is it a freestanding hearth loaf? (Full wholemeal hearth loaves are more demanding — consider a tin for 100% wholemeal rye especially)
• Is organic certification or specific allergen management required?

Step 2 — Check protein and water absorption

• For tin-baked wholemeal wheat bread: protein ≥12.5% is advisable (Grampian 12.6–13.2% or Chiltern ~13.8% are solid choices)
• For enriched wholemeal (butter, eggs, sugar): use the Bakers Wholemeal (13.5–14.2%) or add 3–5% VWG to standard wholemeal
• Increase recipe water 5–10% vs your white flour equivalent; check dough feel after autolyse

Step 3 — Understand the falling number context

• Wholemeal wheat (T1850/Grampian): check spec or request CoA; HFN should be >200 s
• Rye (any grade): confirm the delivered FN is above 120 s for sourdough bread; if the spec minimum is 90 s, request typical value
• Spelt (stoneground): FN is typically not specified; rely on supplier's fresh-crop assurance

Step 4 — Plan your sourdough requirement

• 100% rye (any grade, but especially T1400 and T2000): sourdough fermentation is essential
• High-extraction wheat (T1850, Grampian/Chiltern): sourdough strongly recommended for flavour; not structurally obligatory
• Wholemeal spelt: sourdough beneficial; reduces over-mixing risk and improves flavour

Step 5 — Storage and rotation

• Implement FIFO (first in, first out) rotation for all wholemeal and high-extraction stocks
• Label incoming bags with receipt date; do not mix new and old stock in the same bin

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11. Coverage notes and gaps

Solid: Ash content, falling number, moisture, protein, fibre and energy values for all reviewed products — well-covered by first-party spec sheets from GoodMills Polska (5 rye/high-extraction specs), Allied Mills (4 UK wholemeal specs), Doves Farm Foods (3 specs), Matthews Cotswold Flour (1 rye spec). The bran interference mechanisms are well-established science confirmed by multiple independent sources.

Thin (single-source or inferred):

• Rye T1150 protein and fibre values (interpolated — no T1150 spec nutritional data reviewed)
• The specific 10× water absorption figure for rye pentosans (IREKS Compendium, single-source)
• Phytic acid reduction % from sourdough fermentation (IREKS, single-source; food-safety review required before any health claim)
• Chiltern Wholemeal protein (13.8%) and water absorption (68%) figures come from Allied Mills 2016 range overview table, not a full spec sheet — medium confidence only

Gaps:

• No water absorption (farinograph) data for GoodMills T1850, Doves Farm or any rye product
• No falling number data for Allied Mills Grampian, Chiltern or Bakers Wholemeal (not specified in reviewed specs — request from supplier for sourdough applications)
• Stoneground rye batch-to-batch variability not quantified (Matthews range is wide; no COV data)
• No Zeleny or alveograph data for any wholemeal product reviewed

Recommended follow-ups:

• Request HFN data (typical CoA values, not just spec minima) for Allied Mills wholemeal range
• Request alveograph W/P/L for GoodMills T1850 Graham
• Confirm current ergot alkaloid regulatory limits under EU Regulation 2023/915 (maximum levels) — note: EU Reg 2023/2782 is the sampling/analysis methods regulation, not the limits regulation — against spec sheet maxima (Rye T2000: 500 µg/kg, equals current EU ceiling; Wheat T1850: 150 µg/kg, equals current EU ceiling for high-ash wheat milling products). Also confirm UK post-Brexit position separately. The rye T2000 spec limit equals the regulatory ceiling with no internal safety margin — request actual CoA values from GoodMills to assess real delivered levels.