Category: Grain milling

Freshly milled flour retains more nutrients and superior flavor compared to its store-bought counterpart. Understanding what kind of grains do I need to make flour is the first step toward unlocking a world of fresh, homemade baked goods. From chewy bread to delicate pastries, the right grain choice makes all the difference.

In the cereal milling industry, approximately 15% of a wheat kernel's weight is composed of bran, which is removed to produce refined flour. Understanding what is the process of bran involves exploring the sophisticated mechanical and physical steps that separate this nutrient-dense outer layer from the grain's starchy endosperm.