Wheat Milling
Wheat is not just wheat. Six
classes and more than 30,000 varieties of wheat make
possible the hundreds of favorite wheat foods enjoyed
worldwide.
The miller analyzes the wheat, then blends it to meet the requirements of the end use. This science of analysis, blending, grinding, sifting and blending again - milling science - results in consistent, high-quality, healthful products.
For example, hard wheat flours provide for a variety of bread products; durum semolina and flour are used in pasta.
A blend of soft and hard wheats produces Asian noodles. Soft wheats produce an array of crackers, cookies, cereals, cakes, pancakes, breading and pastries. Pets, fish, shrimp and livestock are equally lucky to be guaranteed quality feeds. Beyond human and animal nutrition, millers provide the "glue" that keeps our walls papered and other building products affordable and available.
One edible grain has become meshed with cultures and foods all over the world.
Wheat milling member companies
Facts about Wheat Flour: prepared by the Wheat Foods Council.
Wheat Milling Methods: A closer look inside the mill shows us how flour is made and the great care and science used to make this basic ingredient for so many favorite foods. Every mill is just a little different, depending on the kind of flour needed for the end product. However, most mills follow most of the steps in roughly the same order. Those steps are described in this section.
An Overview of Wheat Development, Cultivation, & Production by W.A. Atwell, Cargill Bake Lab, Minnetonka Minnesota
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