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Wheat Milling

The History

Ground grain was one of civilized man’s first foods. Ancient methods of grinding can be traced to the Far East, Egypt and Rome. As early as 6,700 B.C., man ground grains with rocks. Water mills did not appear until 85 B.C. in Asia Minor. Windmills appeared between 1180 and 1190 A.D. in Syria, France and England.

Definition of Wheat Milling

Wheat milling is the science of analyzing, blending, grinding, sifting, and blending again, a variety of wheat. The miller analyzes the wheat, then blends it to meet the requirements of the end use.

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.

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