The yield of flour obtained in a British roller mill averages 70 to 73% of the wheat berry.
When well risen, add three and two thirds cups of wheat berry flour.
The reason for this lies in the peculiar construction of the wheat berry.
After being cleaned the wheat berry is split and broken up into increasingly fine pieces by fluted rolls or “breaks.”
If preferred, one third white flour and two thirds sifted Graham flour may be used in the place of the wheat berry flour.
Graham and entire wheat flour also effect a saving of wheat because a larger percentage of the wheat berry is used.