High extraction is a technical term for a flour that falls somewhere between whole wheat and white flour. Partially sifted, this flour contains about half the bran and germ content as a whole wheat flour. The high extraction shines as a bread flour. Perfect for artisan breads, hearth breads, and any loaf requiring a long fermentation. Great for pizza and pasta as well, as the half white flour has significant amounts of gluten strength with a 12% protein content.