Table 2. The recommended classification criteria for Korean wheat flour determined by ash content

Flour type¹⁾	Ash (%)				Korean flour grade criteria³⁾	French flour type⁴⁾
Flour type¹⁾	Min.	Max.	Avg.	Range for classification²⁾	Korean flour grade criteria³⁾	French flour type⁴⁾
Br0	0.37	0.43	0.38	<0.5	Grade 1	T45
Br5	0.57	0.67	0.61	0.5-0.7	Grade 1	T55-T65
Br10	0.80	0.97	0.85	0.7-1.0	Grade 2	T80
Br15	1.00	1.17	1.08	1.0-1.2	Grade 3	T110
Br20	1.20	1.37	1.31	1.2-1.4	Grade 3	T110
WGWF	1.40	1.63	1.53	≥1.4	Others	T150

Br0-20, bran addition level 0-20%; WGWF, whole grain wheat flour, regardless of cultivar.
Range for classification was based on ash contents of four representative Korean domestic wheat cultivars (Baekkang, Hwang-geum-al, Saegeumgang, and Geumgang).
Korean flour grade is rated by ash content (%): Grade 1, <0.6; Grade 2, <0.9; Grade 3, <1.6; Others, <2.0 (MFDS, 2021).
French flour type is classified by ash content (%): T45, <0.5; T55, 0.5-0.6; T65, 0.62-0.75; T80, 0.75-0.9; T110, 1.0-1.2%, T150, ≥1.4% (Calvel et al., 2013).