How to duplicate Gold and White flour

Hi!  I've been grinding my own flour for about five years, however I don't have a good understanding of the technical ins and outs of milling (i.e. terms like high extraction).  

I'm interested now because I'd like to duplicate a flour I ordered last year, Gold and White.  The mill that produces it says that the bran is screened out of this flour, but the germ is not. The idea is that it can be used like all purpose flour, while keeping most of the nutrition of whole wheat. 

I have ground hard white wheat at home and then put the flour through a fine mesh sifter, but the result wasn't quite like Gold and White, which I really liked - it was nice to handle and bake with, slightly sweet with a lot of flavor, and soft, but not talcum-y like processed white flour. 

Is it possible to make flour like this myself?  When I sift my home-milled flour through a fine mesh, what's really happening - am I removing the germ as well as the bran?  If so, is there a way to remove just the bran and leave the germ?

I'll appreciate any advice or insight on this!

Joan Carol