The Following: Whole Wheat Flour

Whole wheat flour is a type of flour made by grinding the entire wheat kernel, which includes the bran, germ, and endosperm. This process retains all parts of the grain, making it a 'whole grain' product.

Manufacturers use whole wheat flour in a variety of baked goods to provide structure, texture, and a nutty flavor. It is a common ingredient in breads, muffins, pastries, and other baked items, contributing fiber and nutrients.

Whole wheat flour is a staple food ingredient and is generally recognized as safe for consumption. It is a good source of dietary fiber, vitamins, and minerals. No specific regulatory status as a food additive (like GRAS) is required for whole wheat flour itself, as it is a basic food commodity. JECFA and EFSA do not typically evaluate whole wheat flour as a food additive.