 |
|
 |
For milling, early man crushed seeds by putting them on a flat
surface and rolling sticks or rocks over the grains. |
|
|
Today when we’re making wheat flour, the grain is sent to a
mill where it goes through a number of steps |
|
|
Step 1: The wheat is gathered and taken to the grain elevator where
the wheat is weighed, sampled, cleaned and stored until needed at
the mill. |
|
|
Step 2: At the mill, cleaners first remove dockage (weeds, rocks and
dirt) from the grain and the cleaned grain is run through a machine
which separates it by size and shape.
|
|
|
Step 3: The wheat is then tempered and moistened and left in
rotating drums until the moisture is 17-19%. This makes it easier to
separate the bran and soften the inner endosperm, (4/5 of the kernel
contains the greatest share of protein) for grinding. |
|
|
Step 4: During the milling process, a machine grinds the grain into
particles and then separates the particles by size through machines
called sifters and purifiers to make flour separations.
|
