total yield
starting wheat 2500
moisture added 50 2%
tempered wheat 2550
milling loss 51 2.00%
milled output 2499
sifter loss 125
p1 input 2374
p1 < 80m 516 21.8% 100.0% 2374 0 2550
p1 40-80m 1158 48.8%
p1 26-40m 505 21.3% milling loss 92 3.68%
p1 > 26m 194 8.2% sifting loss 225 9.00%
white flour 996 39.83%
p2a input 1158 cream flour 691 27.64%
p2a milling loss 23 2.00% golden flour 131 5.23%
p2a sifting loss 10 coarse red 331 13.24%
p2a milled sifted output 1125 bran 84 3.38%
p2a < 80m 808 71.8% 100.0% 1125
p2a 60-80m 231 20.5% total flour 1817 72.70%
p2a > 60m 86 7.6%
p1 flour 516 20.66%
p2b input 505 p2a flour 808 32.32%
p2b milling loss 10 2.00% p2b flour 175 6.98%
p2b sifting loss 50 p3a flour 188 7.51%
p2b milled sifted output 445 p3b flour 131 5.23%
p2b < 80m 175 39.2% 100.0% 445 p3a coarse red 128 5.11%
p2b 60-80m 108 24.2% p3b coarse red 204 8.17%
p2b 40-60m 111 25.0% p3b bran 83 3.34%
p2b >40m 52 11.6%
p3a input 339
p3a milling loss 3 1.00%
p3a sifting loss 20
p3a milled sifted output 316
p3a < 80m 188 59.5% 100.0% 316
p3a 60-80m 123 39.1%
p3a 40-60m 3 1.1%
p3a > 40m 1 0.4%
p3b input 443
p3b milling loss 4 1.00%
p3b sifting loss 20
p3b milled sifted output 418
p3b < 80m 131 31.2% 100.0% 418
p3b 60-80m 56 13.3%
p3b 40-60m 149 35.5%
p3b > 40m 83 19.9%
white flour 996 39.8% 102.0%
cream flour 691 27.6%
golden flour 131 5.2%
coarse red 331 13.2%
bran 84 3.4%
milling loss 92 3.7%
sifting loss 225 9.0%
total 2550
moisture -51
1.5 3 6 12 24
3 6 12 24 32
1/3 turn 1/6 turn 1/12 turn 1/24 turn 0.333333333 0.166666667 0.083333 0.041667 0.03125
>20 190 17 13 13 20 34.2% 6.0% 2.3% 2.0% 1.70%
20-35 130 90 41 42 35 23.4% 15.9% 7.2% 6.4% 5.0%
35-50 90 120 100 72 50 16.2% 21.2% 17.6% 10.9% 8.0%
50-70 75 164 118 103 70 13.5% 28.9% 20.8% 15.7% 12.0%
<70 70 176 296 428 90 12.6% 28.0% 52.1% 65.0% 73.3%
100.0% 100.0% 100.0% 100.0% 100.0%
555 567 568 658 0.333333333 0.166666667 0.083333 0.041667 0.03125
20 1.69% 4.94% 7.00% 7.00% 7.00%
35 1.60% 2.11% 5.50% 6.00% 6.20%
50 1.55% 1.00% 1.94% 3.26% 3.45%
70 1.38% 0.73% 0.80% 0.99% 1.15%
90 1.79% 1.26% 0.84% 0.90% 1.05%
1.62% 1.41% 1.50% 1.62% 1.61%
1.53% 0.84%
2.89% 5.86% 6.24%