Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

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This outer shell of the wheat kernel comprises about 15 percent of the kernel’s weight. Bran is high in protein, celluloses (fiber), and minerals, but it is brittle and must be tempered through a process called conditioning so that it will not shatter during the milling process. Bran is always removed from white flour during processing through the use of friction, as its sharp edges will impact gluten formation.