100% bran

Bran is the hard outer layer of cereal grains, consisting of the aleurone layer, pericarp, and seed coat removed during the milling and refining process. When labeled as "100% bran," the product contains exclusively this fibrous component with minimal endosperm or germ, typically derived from wheat, oats, or rice. Bran is characterized by a coarse texture, slightly nutty flavor, and tan to dark brown coloration depending on the grain source. The primary difference between bran types lies in their fiber composition and particle size: wheat bran contains predominantly insoluble fiber, while oat bran contains higher levels of soluble beta-glucan, and rice bran offers a finer texture with significant oil content.

100% bran is utilized primarily as a nutritional supplement and functional ingredient rather than a standalone food. It is incorporated into baked goods (breads, muffins, cereals), porridges, smoothies, and yogurt to increase dietary fiber content and modify texture. In breakfast cereals and granolas, bran serves as a structural component and textural element. Bakers use it to enhance fiber content in whole grain products, though its ability to absorb water requires recipe adjustment to maintain proper dough hydration and product moisture. Oat bran is particularly favored in porridges and hot cereals, while wheat bran is common in commercial baked goods. The ingredient requires careful hydration management to prevent excessive moisture absorption in finished products.