Ash Content
Mass of mineral residue after incinerating the flour, as a percentage. It reflects the extraction rate and the flour type.
Minerals are concentrated in the outer layers of the grain; the more bran particles the flour contains, the higher the Ash Content. It classifies flours: type 45 (~0.45%) for fine pastry, type 55 for everyday bread-making, type 65–80 for brown and wholemeal breads. Ash Content influences crumb colour, enzyme activity and Water Absorption, without being a direct indicator of strength.
See also
Have your flour analysed
Our laboratory measures the W, the P/L and the Falling Number of your flour and proposes a correction, with comparative trial baking.