Wondering what we're talking about when talk about extraction rates? When a whole grain is sifted into flour, extraction rate refers to the amount of the whole grain that remains in that sifted flour. An extraction rate of 100% would mean that the whole kernel is in the bag - the higher the extraction rate, the more "whole grain" the flour is. Removing some of the bran can be helpful for flour intended for bread baking, as high bran content can impede gluten development.
Why is whole grain important? The majority of a grain's nutrients are contained in its bran and germ, the outer layers of the grain that are removed during processing and sifting. We know that for most people, a diet high in fiber and rich in a variety of vitamins and minerals is health-supportive, so using a high extraction flour with more of the whole grain present, we are baking up items that taste great and are nutritious.
High extraction flour offers the best of both worlds in terms of bread performance, flavor, and nutritional profile.