Wheat Flour is the main ingredient used for baking bread, cakes, pies, desserts, and the like. Just a fun fact, wheat flour is one of the earliest domestic crops dating about ten thousand plus years. Wheat flour is constantly readily available and inexpensive.
Three components of a wheat grain will undergo a grinding process to produce wheat flour; the first one is the Endosperm or the wheat grain’s starchy component. The second one is the Germ which has most of the vitamins, fats, etc. The last one is the Bran or also the wheat grain’s fiber components.
How is wheat flour produced?
Wheat grain undergoes a milling method. The wheat grain shall be moist before the milling. In that case, the milling process will increase its effectiveness. This is to soften the Endosperm, making it easier to segregate the kernel to manufacture white flour. Meanwhile, the mist gain also hardens the Bran to avoid it being segregated with the Germ components.
The moistened wheat grain is then put through a machine powered by split rollers to be sieved and segregate the delicate components needed to create white flour. The outcome of each component are; powdered Endosperm and unrefined bits of Germ and Bran. These three wheat grain components will be then put into a machine with reduction rolls to be sieved again and to effectively segregate white flour from the Endosperm and eliminating more granular Bran and Germ components.
The remaining Bran and Germ components will be repeating the milling roller’s two methods to manufacture no-waste whole wheat flour. After that, it will be pin milled to become more refined components to be able to be mixed with the first fine bits of Endosperm, thus producing a whole wheat flour produced from a hundred percent of wheat grains.