Noob question - reading malt labels

when buying malt online, how do i know what to expect for the potential sugar from a given malt?

for example if i look at the details tab for this 2 row;
http://www.midwestsupplies.com/maillard-malts-rahr-american-2-row-malt.html

which detail do i need to look at that would help me understand what to expect for sugar extraction? e.g. how do i know this would yield ~35ppg?

 

Extract %.

http://morebeer.com/brewingtechniques/bmg/noonan.html

 

excellent, many thanks!

 

I usually go into tasty brew, do a dummy brew consisting of 1 pouind of the target malt, 1 gallon of water and plug the resulting value into my database. Ther are also estimates online for typical malts here:

http://www.howtobrew.com/section2/chapter12-4-1.html

Personally I have never seen the need to get the actual potential for the specific grain I'm using. Variances can and do occur from batch to batch based on the growing season, etc.

 

I hate to admit it, but I've never tried to work these things out with a paper and pencil. The software available today allows you to simply plug in so many pounds of 2 row, munich, victory, melanoidin, crystal 60, or whatever, and spits out the results. I'm lazy like the kids with their pocket calculators.........

H.W.