Because there has been much confusion around the terms “whole grain” and “whole wheat” as well as ambiguity when comparing the 2006 version of the FDA guidelines to the 2010 proposed (yet never adopted) version, we have created our own definition & standard.
OUR WHOLE GRAIN STANDARD
Community Grains defines “whole grains” as the grain in its entirety–100% of the germ, bran and endosperm found in the grain, according to FDA guidelines [2006 draft]. Beyond that standard, our flour has been milled without separating those three components at any point in the milling process, nor has anything been added. Not reconstituted.
FDA Guidelines: Cereal grains that consist of the intact, ground, cracked or flaked caryopsis, whose principal anatomical components – the starchy endosperm, germ and bran – are present in the same relative proportions as they exist in the intact caryopsis – should be considered a whole grain food.