After producing protein, we are left with a high fibre flour, after additional milling, there is approximately 30% of protein, consistent and free flowing. Awesome in any baking! The fibre content is 40% plus, inexpensive and can also be used in smoothies and yoghurts. Some may even prefer this powder to the 51% protein, as it has such a wonderful balance of protein, fibre and omegas. Like the protein, an awesome taste.