Brown Bread is off-white in colour with light bran particles clearly visible and a neutral taste. Brown bread is low in glycaemic index as compared to white bread, which means that it would not affect your blood sugar levels, which in turn would contribute to better health and lowered risk of diabetes, obesity and other cardiovascular diseases.
Brown Bread Flour has higher bran content than White Bread Flour and is ideal for baking products that require a darker colour and higher bran and protein content.

Paper Bags 12.5 kg

Woven Polypropylene Bags 50 kg

SHELF LIFE

4 months in a regulated cool, dry environment