Complete Wheat Flour Milling Process

In the complete wheat flour milling process, firstly we clean the wheat, taking out the straw, small seeds like cockle and vetch as well as oats and barley. Then we add water to soften the bran skins. This stops the bran from going to powder when grinding.
 

We split the wheat open using steel rollers that have small teeth. The top roll goes faster than the bottom. The wheat sticks to the bottom roll so that the faster top roll splits it open. After the first grind of flour milling process, we have a mixture of bran, semolina and flour. It is then sieved. The bran goes off to be cut again as not all the endosperm has been released.
 

The semolina is sieved on a machine that has air flowing through it. The small particles of bran float off and the heavy semolina falls through the sieve. Then it goes to smooth rolls to grind into flour. Semolina is very hard so we gradually reduce the semolina into flour by grinding and sieving several times during flour milling process.