Milled from the same wheat as the whole wheat bread flour, but sifted to remove a large portion of the bran. The wheat germ is retained in the flour, resulting in greater flavor and nutritional value than conventional white flour. Compared with the ‘bleached white’ look of most white flour, the high extraction flour has a creamy tan appearance. Similar to a T85 flour in the French system. Used for artisan breads, pizza crusts, pasta, and more.With the large bran flakes removed, the tiny bran flakes (ash) create a finer texture and impart the darker color to the flour. About half the bran content of whole-wheat flour with 0.85% ash. Protein content varies 12-13%.