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Flour Grade. The composition of flour (q.v.) as determined by the type and number of flour streams (q.v.) that are combined during its production at the mill (q.v.). It may range from first patent flour (q.v.), representing the purest commercial grade, to standard patent, straight (q.v.), and clear (q.v.) grades, each successive grade containing a higher proportion of the wheat kernel (q.v.), with correspondingly higher ash (q.v.) and protein (q.v.) levels and a darker color.