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Article | REF: F6175 V1

Soft milling wheat and flour production techniques

Author: Yvon BOURSON

Publication date: December 10, 2009

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1. The grinding principle

1.1 Objectives

The technological aim of milling is to separate the floury kernel from the bran and germ, and then reduce the kernel to flour. To achieve this result, the wheat (figure 1 ) must be industrially pure (need for cleaning) and optimally prepared (incorporation of water followed by a suitable resting time and differentiation to be made for soft wheat: soft, medium, hard wheat).

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