The FAO page points to this, albeit in dubious English. Item 17: http://www.fao.org/es/faodef/fdef11e.htm

Molienda del grano - El ergonomista
www.elergonomista.com › Cereales - Translate this page
GRADO DE EXTRACCION ... Normalmente una harina blanca standar suele tener un 70% de grado de extracción, las grasas, cenizas pueden reducirse hasta

...www.whitworth.lancs.sch.uk/wp.../Food-Technology-Revision.p...
File Format: PDF/Adobe Acrobat - Quick View
•White flour-extraction rate of 70-75% (the bran, germ, fat and some of the minerals have been removed). In the UK white flour has to be fortified by law with iron, ...

high extraction flour | The Fresh Loaf
www.thefreshloaf.com/keyword/high-extraction-flour
Jan 31, 2013 – Today's bake is a miche made with home milled high extraction flour. I have been working on this for awhile, but ran into some problems with .
Our Products | Laucke Flour Mills
laucke.com.au/our-products/
Wholemeal flour is termed 100% extraction, and very white flours may be only 50% extraction. Conventional white flours are circa 72% to 80% extraction.


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Note added at 30 mins (2013-04-18 14:35:07 GMT)
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Flour - Wikipedia, the free encyclopedia
en.wikipedia.org/wiki/Flour
Flour made from all parts of the grain (extraction rate: 100%) leaves about 2 g ash or more per 100 g dry flour. Plain white flour (extraction rate: 50–60%) leaves ...

Seems to be used in some credible academic sources but the fact that there aren't more hits makes me imagine that there's a more common term.

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Note added at 35 mins (2013-04-18 14:40:33 GMT)
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Sorry it appears the term doesn't appear in the abstract of that text, only the abstract, so it only comes up in a search engine. Here´s another few references...

http://foodsafetyhelpline.com/2013/03/solvent-extracted-flou...
http://www.google.com/url?sa=t&rct=j&q=&esrc=s&frm=1&source=...

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Note added at 36 mins (2013-04-18 14:41:45 GMT)
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Sorry that last reference isn't accessible unless you're subscribed to Wiley although it appears in search engines. Here are a few more references:

http://foodsafetyhelpline.com/2013/03/solvent-extracted-flou...
http://www.peanutscience.com/doi/pdf/10.3146/i0095-3679-6-1-...

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Note added at 37 mins (2013-04-18 14:42:44 GMT)
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Sorry for the double post-I've just realized that I need to refresh before I can see it!