Quality and uses of the products and co-products obtained
Soft milling wheat and flour production techniques
Article REF: F6175 V1
Quality and uses of the products and co-products obtained
Soft milling wheat and flour production techniques

Author : Yvon BOURSON

Publication date: December 10, 2009 | Lire en français

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5. Quality and uses of the products and co-products obtained

5.1 Commercial flours

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5.1.1 Types of flour

The type of flour must be indicated when the product is sold. French flours are classified according to their ash content (table 9 ). It takes into account the notion of flour purity, which can be assimilated to the proportion of envelopes in the flour, or extraction rate.

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