The portion of the endosperm left after the patent flour is removed is called clear flour. This flour comes from the outer parts of the endosperm and thus is darker in color and higher in protein. Clear flour is usually separated into more than one grade. First clear is a dark flour, tan in color, that is often used in rye breads, where its dark color is not noticed and its high protein content contributes much-needed gluten. Even though it is dark, first clear is lighter in color than second clear, which is a low-grade flour not usually used in food production.
