Wholemeal flour is an important resource for obtaining all those baked products that are consumed daily, such as, for example, different types of bread, focaccia or even desserts. From a nutritional point of view, wholemeal flours differ due to the presence - in high concentration - of germ and bran, two fundamental elements for human nutrition, although it is very important to purchase flours that are not obtained through the addition of bran ground with refined common flour, since the result obtained - in this way - would be far from the original (and healthy) wholemeal flour.