Login Register

Access the GIFSQ Portal

Select your user type to log in or register a new account.

Student Portal

Access your food safety courses and exams.

Instructor Portal

Manage courses, view student submissions, and grade quizzes.

Company Portal

Manage corporate setup, view employee logs, and access QA services.

Home / Resources / Tools Hub / Flour Ash Calculator

Flour Ash Calculator

Interactive Tool Free Resource

GIFSQ Tools · Module 5 — Cereal, Grain, Flour & Milling Technology · Tool 90 of 500

Flour ash by incineration to constant weight by ICC 104/1. Enter the crucible weights to get ash as-is and on a dry basis, with the extraction grade call.

Try sample values — fills the form with the worked example below.

–
Ash, as-is (%)
–
Ash, dry basis (%)
–
Extraction grade
Equation: Ash % (as-is) = (mash − m0) ÷ (msample − m0) × 100, where m0 is the empty crucible, msample the crucible plus sample, and mash the crucible plus ash after incineration. Ash % (dry basis) = ash % (as-is) × 100 ÷ (100 − moisture %).
Method: ICC 104/1 (determination of ash in cereals and cereal products): the sample is incinerated in a muffle furnace at 900 °C to constant weight and the residue is weighed.
Assumptions: incineration is complete and the residue is constant in weight; no ash is lost as dust; the moisture is the ISO 712 value for the same sample.
Limitations: volatile mineral salts can be lost at 900 °C; a sample that is not fully ashed reads high; ash measures total mineral residue, not the bran content directly.
Rounding: ash to 2 decimal places. Intermediate values are not rounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: Crucible 25.000 g, crucible plus sample 30.000 g, crucible plus ash 25.028 g. Sample = 5.000 g, ash = 0.028 g. Ash (as-is) = 0.028 ÷ 5.000 × 100 = 0.56 %; at 13.5 % moisture, ash (dry basis) = 0.56 × 100 ÷ 86.5 = 0.65 % — medium extraction.

Enter values above to see results.

Typical ash: patent flour below 0.45 %, straight-grade flour 0.45–0.55 %, whole wheat flour about 1.5 %. Ash tracks the bran content and therefore the extraction rate. Tool 90 of 500 — GIFSQ Tool 90 of 500 — GIFSQ