Addendum to the Scott Mangold May 2015 Extraction Flour Baking Bench Test Comparative Flour Lab Analysis

Comparative lab results of the following flours provided by Unifine Mill LLC, obtained from Medallion Labs, Minneapolis MN and USDA National Nutrient Database for Standard Reference Legacy Release.

ElementWhole
Grain
88%
Extraction
Flour
Extraction Flour Percent of Whole Grain*Enriched White Flour Percent of Whole Grain**
Calcium38.90mg / 100g31.20mg / 100g80.00%44.00%
Iron3.83mg / 100g3.04mg / 100g79.00%129.00%
Phosphorus396.00mg / 100g286.00mg / 100g72.00%30.00%
Magnesium147.00mg / 100g98.30mg / 100g67.00%16.00%
Manganese4.48mg / 100g3.16mg / 100g71.00%N/A
Zinc3.16mg / 100g2.45mg / 100g78.00%27.00%
Potassium516.00mg / 100g385.00mg / 100g75.00%29.00%
Fiber Percent12.20%11.00%83.30%25.00%

*Note. While the concentrations of these nutrients are reduced under extraction, many of these elements are at significantly higher concentrations than roller-milled white flour that is completely devoid of the bran and germ and elements. While the screen size enabled extraction of 88% of the finely milled flour volume, these percentages reveal that the larger particles sifted out contained a somewhat disproportionate share of these elements.

**USDA National Nutrient Database for Standard Reference Legacy Release

 

Particle Size in Microns

PercentileWhole Grain
Flour
88% Extraction
Flour
Roller Milled
White Flour
@ 72%
Extraction
10th8.406.4020.15
50th57.2035.5077.10
90th543.00142.00153.00