Talk:Whole wheat flour

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Contents 1 Copyvio? 2 More expensive 3 Is 'whole wheat' always made with whole grain? 4 Possible vandalization?

[edit] Copyvio?

I am also suspicious that this has been cut and pasted from somewhere, though I can't find where. Dunc_Harris|☺ 17:13, 1 Jul 2004 (UTC)

[edit] More expensive

The claim about whole wheat products being more expensive because of the additional amount of flour needed to reach the same volume seems a bit on the side in my view, as baked goods are sold by weight or count rather than volume. The lower turnaround of whole wheat products and the resulting higher price for whole wheat flour etc. seems to be a more important factor here... -- Olve 02:56, 16 Nov 2004 (UTC)

[edit] Is 'whole wheat' always made with whole grain?

I found [an interesting article] about how 'whole wheat' doesn't mean it was made with the whole grain. Any thoughts? (Bjorn Tipling 23:01, 9 July 2006 (UTC))

[edit] Possible vandalization?

I think this page appears vandalized partially. —The preceding unsigned comment was added by Text97 (talk • contribs) 03:29, 18 April 2007 (UTC).