Why is all purpose flour (maida) cheaper than 100% wheat flour?

Question

Eventhough maida is made through special process from wheat, whereas wheat flour is just regular flour from wheat why wheat flour is more expensive?

Answer 1

White flour is shelf stable. Whole wheat is not. Whole wheat still has the germ which has oil that goes rancid after a few months if it is not refrigerated. Refrigerated storage costs more than non-refrigerated storage.

Another reason is the old supply and demand thing, as mentioned by another answerer.

Answer 2

Supply side economics........whole wheat hasn't quite hit the point of critical mass with the demand for WW baked goods just yet (even though WW flour is just as easy to mill) where the price will go down because the production will be forced to produced more based on high demand...we are still at the point where all purpose (hotel flour)or even the patent (white bread Flour) is still in the middle of the bell curve......this benefits the makers of WW flour b/c they are getting higher prices..... but as demand goes up more competition will form and therefore drive the price down....hang in there.....its HIP to be healthy and eat Whole Grains....so it will level out sooner than later

Answer 3

you tell me i've been pondering that myself because all purpose flour is more processed than wheat flour. i'm sure it takes more work to process all purpose than it is to wheat. anyway it's the market, everyone is starting to buy more natural healthy and whole foods, so they have to get the profit of that. heck if all people want to eat is twinkies and sodas the market price on that will shoot up.

Answer 4

You have to look at not only how much more the process of processing it cost BUT you have to look at the cost of each grain.

Answer 5

I think wheat is more expensive than corn.