What a flour extraction rate tells a baker
Flour extraction is a mill's yield figure, not a measure of gluten strength or a nutrition score. It offers a useful clue about the grain fractions in a flour, then asks the baker to look closer.
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Flour extraction is a mill's yield figure, not a measure of gluten strength or a nutrition score. It offers a useful clue about the grain fractions in a flour, then asks the baker to look closer.