How is flour milled?
Most wheat is milled to produce flour. Rye and barley flour are produced in the same manner. Roller milling is the most common method used to produce wheat flour: • Steel rollers are used to crack open the grain and release the endosperm from the bran. • A series of grinding and sifting steps follow resulting in the production of flour (derived from the endosperm), bran, semolina (from coarse endosperm chunks), wheat germ and pollard (a mixture of bran, wheatgerm and flour particles). • Varying amounts of bran, pollard and germ are removed from the original grain, producing flour of different extraction rates. • Australian food law requires that all flour used to make bread is fortified with thiamin (vitamin B1). What is the Flour Extraction rate? The extraction rate is defined as the number of parts by weight of flour that is produced from 100 parts of wheat. It is used as an index of the overall efficiency of a flour milling system and the milling quality of the grain. Extraction rat
Related Questions
- What is the difference between freshly milled whole wheat flour and whole wheat flour found in the bins in the natural food sections of grocery stores?
- Why is the bread made from freshly milled flour different from bread labeled whole wheat that is found on the grocery store shelf?
- Why do products made with freshly milled flour leave a person full and satisfied?
