About: http://webisa.webdatacommons.org/22062105

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	White stoneground flour has the bran and semolina sieved out of it.The flour most suitable for bread is stoneground from high protein, or hard, wheat.
http://www.w3.org/ns/prov#wasQuotedFrom	h2g2.com