Brown flour usually contains about 85% of the original wheat grain. Marriage's brown flour is produced by milling white flour, then adding some of the fine bran and wheat germ from the same wheat back in. This can be compared to whole meal flour, which has nothing removed, and white flour where bran, wheat germ and some of the minerals are taken out. Brown flours are very nutritious, have a subtle taste and are extremely versatile: plain brown flour can be used for crumbles, pastry, batters and biscuits. A rather special organic blend with more fibre and flavour than white flour, which is easier to use than whole meal. Great for crumble toppings, pastry for quiche and tarts, batter and biscuits.