This section is from the book "A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes", by Julius Emil Wihlfahrt. Also available from Amazon: A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes.
The color of a flour is best defined by the well-known "Pekar" test. A fine, creamy yellow shade is a typical color of a high-grade flour. Starchy and weak wheats usually yield white flours. The various shades may be defined as ranging from a fine, creamy yellow, with good bloom, to a yellowish brown, brownish grey, greyish white, to a dead white color.
The color of various flours may be compared by pressing a small quantity of each on a piece of plate-glass or smooth wooden board, so no air-bubbles remain.
This is done by bringing the flour slick, from the upper to the lower end of the glass or board, and should leave a smooth surface. Next trim the edges.
Treat the other flours to be examined in a like manner. Next compare the samples, and note the various shades of them. The samples are next submerged obliquely into a basin of fresh water, immediately withdrawn, set in a slanting position, and allowed to dry on a moderately cool place. The colors are again noted, and marked differences in shades will be observed by comparison.
With a little practice in this work, anyone can easily compare the colors of flours.