A method for the production of stabilized whole wheat flour comprising: a) milling whole grains to obtain a separate endosperm fraction, a fraction of bran and fine germ with low ash content separated from the endosperm, and a bran and bran fraction coarse germ separated from the endosperm fraction and the bran and fine germ fraction with low ash content, wherein said endosperm fraction has an ash content of 0.5% by weight to 0.6% by weight% and a particle size distribution of at least 65% by weight having a particle size less than or equal to 149 micrometers, and less than or equal to 5% by weight having a particle size greater than 250 micrometers, said bran fraction and Fine germ with low ash content has an ash content of 0.6% by weight to 2.0% by weight and a particle size distribution of at least 65% by weight having a particle size as less than or equal to 149 micrometers, and less than or equal to 10% by weight having a particle size greater than 250 micrometers, and said bran and coarse germ fraction has an ash content greater than 2% by weight and a distribution of the particle size of at least 75% by weight having a particle size greater than or equal to 500 micrometers, less than or equal to 5% by weight having a particle size less than 149 micrometers, and from 15% by weight to 25% by weight, having a particle size of less than 500 micrometers but greater than or equal to 149 micrometers, b) grind said bran and coarse germ fraction without practically damaging the starch of the bran and coarse germ fraction to obtain a fraction of bran and coarse ground germ, wherein said fraction of bran and fine germ with low ash content is not ground, c) stabilize said fraction of bran and fine germ with low content e n ashes and said fraction of bran and coarse ground germ by heating said fraction of bran and fine germ with low ash content and said fraction of bran and coarse ground germ, to obtain a fraction of bran and stabilized fine germ, and d ) combining said s
