Täysjyväjauhoilla

Täysjyväjauhoilla, meaning "with whole grain flour" in Finnish, refers to the use of flour made from the entire grain kernel. This includes the bran, germ, and endosperm, as opposed to refined flour which typically only uses the endosperm. The milling process for täysjyväjauhoilla retains all the nutritional components of the original grain.

This type of flour is recognized for its higher content of dietary fiber, vitamins, and minerals. The bran layer provides significant fiber, while the germ contains healthy fats, vitamins like E and B, and minerals such as magnesium and zinc. The endosperm, though less nutrient-dense than the other parts, still contributes carbohydrates and some protein.

Foods made with täysjyväjauhoilla often have a denser texture and a more robust flavor compared to those made with refined flour. They are commonly found in baking, such as in breads, pastries, and pancakes, and are increasingly popular as consumers seek healthier dietary options. The use of täysjyväjauhoilla contributes to a more complete nutritional profile in baked goods and other food products.