the head of the secretariat of the hormozgan food safety and security council, bashreh, of the experimental baking of whole bread in 20 bandarbas bakeries, said: the spread of non-communicable diseases, increasing the nutritional value of bread as the strength of the people by producing wholemeal bread is on the agenda. bread was baked with wholemeal flour in the city of bandabbas. baking bread with wholemeal flour. with the highest amount of bran , it is one of the most important features of this bread. wholemeal bread is bread whose bran extraction has reached the minimum possible level and less than 6 % bran has been removed. bread that is prepared wholemeal has more bran, more protein, more minerals such as iron, phosphorus, and calcium . it has more and more chemicals. here is one too from the bakeries of the city of bandar. abaaz, in which bread is baked with wholemeal flour. we cook 2,700 to 2,900 buns daily. baking bread with wholemeal flour was one of the approvals of the commission on principle 90 of the islamic council last year. bread production with wholemeal flour is not limit