Refined flour is flour produced by removing most of the bran and germ during milling, leaving predominantly the starchy endosperm, resulting in a light colour, fine texture and lower fibre content than wholemeal flour.
In trade practice
Buyers specify refined flour by ash content, which indicates the degree of refinement, alongside protein content, moisture and falling number. A lower ash content indicates a higher degree of bran removal and a whiter flour. QA teams at intake test ash and moisture against the specification; batches with elevated ash may indicate inadequate milling or contamination with bran. EU food labelling rules require that the degree of refinement is reflected accurately in the product name and ingredient declaration.
In a specification
Purchase specifications for refined flour state the maximum ash content as a percentage of dry matter, the protein range, maximum moisture and falling number, referencing the applicable analytical standard for each parameter.