GIFSQ Tools · Module 05 — Cereal, Grain, Flour & Milling Technology · Tool 091 of 500
Enter the wheat milled and the flour produced to get the extraction rate — the share of the wheat that becomes flour — plus the flour yield per tonne and the by-product share.
Try sample values — fills the form with the worked example below.
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Extraction rate (%)
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Flour per tonne (kg)
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By-product (kg)
Equation: Extraction rate (%) = flour produced ÷ wheat milled × 100. Flour per tonne (kg) = extraction rate ÷ 100 × 1000. By-product (kg) = wheat milled − flour produced; by-product (%) = 100 − extraction rate.
Method: Milling mass balance for wheat flour. Straight-run white flour is typically 72–76% extraction; brown flour about 80–85%; wholemeal flour is 100% extraction because the bran and germ stay in the flour. Check the extraction your mill and product specification call for.
Assumptions: both masses are on the same moisture basis; the flour and by-product masses are weighed on the same scale and over the same milling run.
Limitations: the rate says nothing about flour quality — ash, protein and colour must be checked separately; moisture gained or lost during milling shifts the rate slightly.
Rounding: extraction rate and by-product share to 2 decimal places; flour per tonne to 1 decimal place; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Milling mass balance for wheat flour. Straight-run white flour is typically 72–76% extraction; brown flour about 80–85%; wholemeal flour is 100% extraction because the bran and germ stay in the flour. Check the extraction your mill and product specification call for.
Assumptions: both masses are on the same moisture basis; the flour and by-product masses are weighed on the same scale and over the same milling run.
Limitations: the rate says nothing about flour quality — ash, protein and colour must be checked separately; moisture gained or lost during milling shifts the rate slightly.
Rounding: extraction rate and by-product share to 2 decimal places; flour per tonne to 1 decimal place; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: 1000 kg of wheat milled into 760 kg of flour. Extraction rate = 760 ÷ 1000 × 100 = 76.00%; flour per tonne = 760.0 kg; by-product = 1000 − 760 = 240 kg (24.00%). This is in the white-flour range.
Enter values above to see results.
Typical extraction: white flour 72–76%, brown flour 80–85%, wholemeal 100%. Tool 091 of 500 — GIFSQ
