9 04, 2019

Extraction Rate

Extraction Rate What is the Extraction Rate? Extraction rate (ER) is the amount of white flour that is extracted from a given weight of clean and conditioned wheat. It’s expressed as a percentage of the wheat entering the first break rolls in a roller milling system. Aside from size reduction and standardization, [...]

15 10, 2015

Baking Quality

Baking Quality What is baking quality? Baking quality is a concept used by bakers to determine the potential of cereal flours (wholemeal and/or refined) in the manufacture of yeast-leavened breads and buns or chemically-leavened sweet goods such as cakes, waffles, muffins or cookies.1 Baking quality is intimately related to the quantity and [...]


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