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Flour Specs Explained
Flour 101 | 10.24.2024
Demystifying Protein, Ash, Gluten Strength, and More
Not all wheat is created equal. There are several different classes of wheat, each grown in distinct regions of the U.S. and used to make specific types of food—from fluffy cakes to hearty breads and pasta. Understanding flour specifications is key to matching performance with application. At Siemer Milling, we don’t just provide flour—we provide the data and expertise to help you use it better.
Why Flour Specs Matter
When you’re formulating food products, every ingredient must perform—and flour is no exception. But how do you know if a flour will give you the texture, rise, or absorption your product requires? That’s where flour specifications come in.
Flour specs aren’t just numbers—they’re critical indicators of performance, consistency, and quality. Understanding what each metric means helps you choose the right flour for your production line, reduce variability, and deliver a product consumers love.
Let’s break down the most important flour specs you’ll see on a Siemer Milling COA (Certificate of Analysis).
Protein Content (%)
What it is: The amount of protein (mostly gluten-forming) in the flour, typically 7%–14%.
Why it matters: Higher protein = stronger gluten network. Lower protein = softer texture.
Use case examples:
- High protein: bread, pizza, bagels
- Low protein: cakes, cookies, crackers
Falling Number (sec)
What it is: A test that measures enzyme (amylase) activity by how fast a flour-water slurry “falls” in a viscometer.
Why it matters: Falling Number indicates the amount of alpha amylase activity, which affects structure in bread dough.
Rule of thumb:
- High falling number (300+): stable for baking
- Low falling number (under 200): poor performance in yeast-leavened products
Ash Content (%)
What it is: The mineral content of the flour, measured after burning a sample.
Why it matters: Indicates how much bran and germ remain. Affects color and flavor.
Use case examples:
- Low ash: white, fine-texture products
- Higher ash: whole wheat or hearty, rustic baked goods
Test Weight (lbs/bushel)
What it is: The density of the wheat before milling.
Why it matters: Higher test weight = better grain quality and extraction potential.
While not directly a flour property, it helps indicate raw wheat quality.
Moisture Content (%)
What it is: The amount of water in the flour. Standard is usually 13–14%.
Why it matters: Affects shelf life and baking consistency.
Too much moisture = mold risk. Too little = poor dough hydration.
Gluten Strength & Water Absorption
What it is: Functional measures of how flour behaves in dough.
Why it matters:
- Gluten strength affects dough elasticity and loaf volume.
- Absorption rate affects how much water your recipe needs—critical for automated production lines.
Putting It All Together
