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Clear Flour. A lower-grade flour stream (q.v.) that is obtained during the wheat milling process. It comprises the inferior portions of the wheat berry making up some 30% of the potential flour yield and differs from straight flour (q.v.) by its higher ash (q.v.) and protein (q.v.) contents and darker color. It is further differentiated into fancy, first and second clears, in descending order of quality. The better grades find use in dark breads (q.v.) and as admixtures to rye flour (q.v.), whereas the lowest grade is too dark for use in baking.