BACK TO PREVIOUS PAGE

Straight Flour

Straight Flour. The flour (q.v.) that results when all flour streams (q.v.), obtained during the milling (q.v.) of wheat (q.v.) and representing some 72 to 75% of the grain (q.v.), are combined into a single product. This flour thus contains all of the finer flour grades (q.v.), but excludes the bran (q.v.) and germ (q.v.) portions of the wheat berry and, therefore, exhibits a pure white color.