A blend of hard red wheat and soft white winter wheat, with a protein content around 11%. Unlike conventional white flour, we retain the wheat germ, which is the nutritional heart of the wheat berry. The milling process is similar to our High Extraction Flour, but this flour is softer and lighter than our bread flour. With the large bran flakes removed, the tiny bran flakes (ash) create a finer texture and impart the creamy color to the flour. About half the bran content of whole-wheat flour.