Flour Extraction Calculator

Extracting flour from wheat involves separating the bran and germ from the endosperm, resulting in different extraction grades. The extraction percentage indicates how much of the whole grain is retained in the flour. For example, wholemeal flour has a 100% extraction rate, while sifted flour typically has around 78%.

Extraction grades affect the nutritional content and baking properties of flour. Higher extraction flours retain more nutrients and fiber, while lower extraction flours yield lighter textures in baked goods.

This calculator helps you determine how much of each flour type to mix to achieve a specific extraction percentage.