 Plain white flour with an extraction rate of 50–60% leaves about 0.4 g.

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.In general, as the extraction rate of the flour increases, so do both the protein and the ash content.