Extraction is the process of milling whole berries and then sift the resulting flour, which separates the bran from the endosperm and germ. Many bakers believe that larger chunks of bran can interfere with gluten development, so we sift out larger pieces to various percentages to control how the flour might perform in a recipe. For 85% extraction, we sift out 15% of the larger bran chunks; for ‘00’ flours, we remove 45%. Since our stone mills make very fine flour, and our bran chunks are not so big as to affect gluten development; we carry 85% extraction in only a few of our offerings, to supply customer demand. Read on.