particles that make up white flour. The balance are intermediate particles of endosperm (otherwise known as product middling or farina) and coarse particles of bran and germ. The middling then makes multiple passes through the reduction rolls, and is again sieved after each pass to maximize extraction of white flour from the endosperm, while removing coarser bran and germ particles. To produce whole wheat flour, 100% of the bran and germ must be reintroduced to the white flour that the roller milling system was originally designed to separate it from. Therefore, these elements are first ground on another mill (usually a pin mill). These finer bran and germ fractions are then reintroduced to the endosperm (white flour) to produce whole wheat flour made of 100% of the kernel of wheat. Types Wheat flour is available in many varieties; the categorization is regional, and the same name may have several different regional meanings. Canada Whole wheat flour in Canada may have up to 5% of the grain removed; most of the germ is often removed to prevent the flour from going rancid. Whole grain flour contains the whole grain, including bran, germ and endosperm, but not the chaff Fiji Sharp flour is produced in Fiji and primarily used in Indian cuisine. Indian wheat flours Indian flours are generally categorized by how much of the grain is stripped away. Wheat powder/flour – 'whole grain' (mixture of germ, endosperm and bran) Atta flour – mixture of endosperm and bran Maida flour – endosperm, bleached; a very white flour, similar to the American bleached flour Sooji/rava – coarse-ground endosperm. Southeast Asia Tang flour or wheat starch is a type of wheat flour used primarily in Chinese cuisine for making the outer layer of dumplings and buns. It is also used in Vietnamese cuisine, where it is called bột lọc trong. United States American flours are categorized by gluten/protein content, processing, and use. All-purpose or plain flour is a blended wheat with a protein content lower than bread flour, ranging between 9% and 12%. Depending on brand or the region where it is purchased, it may be composed of all hard or soft wheats, but is usually a blend of the two, and can range from low protein content to moderately high. It is marketed as an inexpensive alternative to bakers' flour which is acceptable for most household baking needs. Bread flour or strong flour