I’ve come across a Japanese flour made by the company Nissin, called their ‘Violet’ low protein cake flour. Their website claims that the flour is not bleached, has an ash content of 0.33% and has a protein content of 8%. I know there's no correlation between bleached flour and its protein and ash content. But from using this flour, it’s a bright white colour as though it’s been bleached and I’ve never seen a flour with such a low ash content before. My questions therefore are:

Is it possible to obtain such a low ash content in flour from just the milling process alone? Or has something been done to the flour?

How would you go about making flour with such a low ash content? Most flour I’ve seen go as low as 0.50% but nothing lower.

Are there wheat flours in the English speaking world that have ash content that low?

Is there a way to make cake flour that acts like bleached flour in terms of texture and whiteness without going through the bleaching process?

Any other insight would be very appreciated thank you!