Wheat flour of the second grade stands out among other variants with a darker shade and coarse structure, since it contains a large number of cereal shells, the percentage of which should not be more than 10. Gluten is within 25%, but there is little starch in this variety. The hue of this kind of flour can vary from grayish to brown. For use in cooking, this kind of wheat flour is often combined with the first. To the distinctive features of such flour can be attributed to the presence of the smell and taste of bread. The dough made on the basis of such flour comes out to be non-volumetric, but what is interesting is that pastries and bakery products do not become stale for a long time. Most often, it is not made from rich pastries and table bread. The benefits of wheat flour second grade is the presence of various substances that are important for normal life. Products made on its basis are especially appreciated by people who watch their figure. The composition of the flour of this sort includes a large amount of vitamins of group B, which are important for the nervous system and for metabolic processes. There is also vitamin PP, H, E and A in flour of the second grade, which are important for many functions in the body. Its mineral composition is also wide, which increases the speed of many chemical processes, as well as they control the amount of glucose in the blood. Wheat flour of the second grade is used in healthy nutrition.