Category: Flour milling

Fact: More than 95% of white flour sold in the U.S. is enriched to replace lost nutrients. When making all-purpose flour, the bran and germ are intentionally separated from the starchy endosperm, a process that significantly affects its texture, flavor, and nutritional profile.

Ash is the inorganic mineral residue left when flour is incinerated, and its percentage is a key indicator of a flour's extraction rate and purity. Understanding the importance of ash content in flour provides deep insight into a flour's composition, performance, and nutritional profile, guiding both millers and bakers.