January 17, 2022 - 5:42am
70% extraction but all the bran/germ is gone?
I'm just trying to figure out a nuance in the difference between all purpose flour and high extraction wheat flour. It seems like some flour that fall into either category might have a proximate extraction rate between 70-80%. Yet narrative around high extraction wheat is all about retaining the nutritional profile of the still included bran and germ, while improving performance because there is less of it. And narrative around AP or white flour often says that virtually all of the bran and germ are removed. Anyone know what I'm missing here? Something to do with stone v. roller? Thank you!!