Ash is the inorganic residue remaining after incineration, often part of the proximate analysis. This analytical method outlines a rapid procedure to measure the ash content of wheat flour, often as part of the proximate analysis. A sample of flour is placed in a preignited, tared platinum dish, and magnesium acetate solution is added. The dish and sample are placed in an electric muffle furnace (600°C) for 2 hr. The dish(es) containing ash are cooled in a desiccator and reweighed as soon as possible. Due to the hydroscopic nature of ash, cooling time and sample load in the desiccator should be strictly controlled. In the case of wheat flour and related products, ash may be used as an indicator of the residual bran content.