Category: Milling

The journey from a wheat field to the flour in your pantry involves a rigorous cleaning process to ensure safety and quality. This intensive cleaning eliminates a range of contaminants, from soil and stones collected during harvest to pests and foreign seeds, before and after the grain is milled.

The outer layers of a wheat kernel, known as bran, contain valuable nutrients but are often separated to create different flour types. Understanding how to separate bran from wheat is crucial for producing refined flour, improving texture, and extending shelf life. This process varies significantly between small-scale home efforts and large industrial operations.

According to agricultural data, the outer layer of a wheat kernel, known as bran, contains over 40% dietary fiber, significantly more than refined white flour. The method of bran from flour is fundamentally a process of particle size separation, a technique employed by bakers and industrial mills alike to create different flour types.

According to the USA Rice Federation, all white rice begins as brown rice, but the difference lies in its processing. The milling process, which removes the outer bran and germ layers, is the answer to the question, "How is the germ removed from rice?". This critical step increases the grain's shelf life but also changes its nutritional profile significantly.