the principle ingredient of biscuits is wheat flour. the grain consists of bran (12%), which is the outer husk, endosperm, which is the white centre (85.5%) and the tiny germ (2.5%). typical biscuit flour is milled to a yield or extraction of 70-75%.
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| property | ash |
|---|
| soft flour % | 0.3 |
|---|
| medium flour % | 0.5 |
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| strong flour % | 0.5 |
|---|