<Li> Polish flour type numbers, as is the case in Germany, indicate the amount of ash in 100 g of the dry mass of the flour . Standard wheat flours (defined by the PKN in PN - A-74022: 2003) range from type 450 to 2000 . </Li> <P> In the United States and the United Kingdom, no numbered standardized flour types are defined, and the ash mass is only rarely given on the label by flour manufacturers . However, the legally required standard nutrition label specifies the protein content of the flour, which is also a way for comparing the extraction rates of different available flour types . </P> <P> In general, as the extraction rate of the flour increases, so do both the protein and the ash content . However, as the extraction rate approaches 100% (whole meal), the protein content drops slightly, while the ash content continues to rise . </P> <P> The following table shows some typical examples of how protein and ash content relate to each other in wheat flour: </P>

Where does flour come from in the world