Bread-Bakers v102.n022.14

Has anyone ever heard of reduced-bran whole wheat flour?  I have Rose Levy 
Beranbaum's recipe for whole wheat croissants which, she says, she first 
had in Montreal, so I should be able to get the flour here.  So far, no one 
I've asked has heard of it.  Would it be the same if I just sifted some 
regular whole wheat flour?

Thanks in advance.

Paddy Lanthier.