1. Wheat cleaning
The wheat must first be cleaned and to remove foreign material and poor quality kernels before it can be milled into flour. This time we should use air currents, magnets and screens to separate the wheat from the chaff and other undesirable contaminants, such as stone, stalks or bad kernels. After the kernels to be effect separated, we should continue the next step.
2. Adjustment of the moisture level of the grain
For most milling systems, the moisture of wheat is conditioned to approximately 16%. The goal is to obtain an optimum toughness of bran so that it can be flattened into large flakes when passing between the break rolls in the milling process. If the moisture is less than 16% greatly or too dry, the wheat will be brittle and the bran will be ground rather than flaked. It results in relatively dark flour. If the wheat is too wet, the yield will be reduced.
3. Flour milling
Grinding and separating are the only two things that happen in a wheat flour mill. The modern flour milling process is complicated rather than apparently simple. Generally, there are five systems in a flour mill: break, sizing, middlings, low grade, and residue. After the five steps, various grades of flour are produced, then package after separating and drying.
