Tag: Flour milling

A single wheat kernel contains three main components: the bran, endosperm, and germ. It is the inclusion of the dark, fibrous bran and the oily germ—which are removed for white flour—that is the primary reason why is whole wheat flour darker.

Over 95% of the wheat grown in the United States is common wheat, the grain typically used for commercial all-purpose flour production. This kitchen staple isn't made from just one grain, but rather a strategic blend of different wheat varieties to achieve its moderate protein content and versatile texture. Understanding what grain do I need to make all-purpose flour is the first step to mastering your baking from scratch.

Over 770 million metric tons of wheat were produced globally in 2024, yet many people don't realize it is only the raw material for a diverse range of products. Understanding what is the difference between wheat and flour is key to appreciating the transformation of this staple crop into a pantry essential.

Over 80% of a wheat kernel's weight is composed of the endosperm, which is the primary component used to make white flour. This refined ingredient, a staple in many kitchens, is created through a meticulous milling process that strips away the outer bran and inner germ.

According to the Whole Grains Council, whole wheat flour includes the entire wheat kernel, which consists of the bran, endosperm, and germ. This means that, unlike refined white flour where the germ and bran are removed during milling, whole wheat flour retains the nutrient-rich germ.

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.

Over 90 million tonnes of wheat bran are produced annually, primarily as a byproduct of flour milling. This fibrous part of the wheat kernel has several alternative names, depending on the context, location, and specific milling process, which can sometimes lead to confusion when searching for this nutritious ingredient.

Over 70% of a grain's essential vitamins and minerals can be lost during the refining process. This dramatic reduction is the core answer to the question: does milling flour remove nutrients? Yes, it does, especially in the production of common white flour.

Studies suggest that whole grains retain nearly 90% of the nutrients vital for human health, and fresh milling optimizes this. This means that fresh milled bread is better for you due to its higher nutrient density and beneficial effects on the digestive system.

Over 90% of wheat flour produced globally is milled using roller mills, a process that relies heavily on the physical separation technique known as sieving. This process, where the separation of bran from flour is an example of leveraging particle size difference, is fundamental to creating different types of flour.