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Milling/ grinding phase
In this phase the endosperm is first divided into two groups: coarse and fine grinding. The coarse grind (middlings, groat) is finely rolled using up to 12 consecutive smooth rolls. After every rolling step, the whole is sieved, creating different fractions.

The fine grinding, which consists of lumps of endosperm and flour, is cleaned in the middlings purifier. After brushing, the semolina (finest parts) are also milled. The middlings go with the bran to a dissolution roll. Here, the bran is separated from the endosperm.

The wheat grains have now completed a large number of rolling steps. The three streams that ultimately result from the milling process are the bran and the germ, the flour and the meal with small parts of bran and germ. The size of these fractions are dependent on the type of meal or flour. The whitest flour results from the first scrap and milling rolling.

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Packing
Before the flour is packaged, it is occasionally bleached some more or enriched with vitamins and minerals during the refining step of the production. In general, the different types of meal and flour are delivered in bulk. In addition, approximately one-fourth is packaged in bulk packs and 5% in small packages.

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Food Safety & Hygienic Design
The general rule is, that as long as the product produced is a dry food, each machine design is sufficient, as long as no physical or chemical lubricants are used, and there is no transfer of allergens. This rule applies to the entire production process. From grain to flour, this means a moisture content of 11-16% should be maintained. This rule only applies as long as the machines are only dry-cleaned, and no water is used, and no condensation occurs.

However, the moisture in grain is not evenly distributed. Increased moisture on the outside, can still lead to mold growth, the system must therefore be visually clean. No old product can remain - even though the meal or flour is baked later. There is a high probability that certain fungi will produce heat-stable toxins. Moreover, meal and flour are also used for decoration and are sprinkled on freshly baked bread.

The conditioning step is the critical stage in the production process, due to the use of a relatively large amount of water. This section should therefore be hygienically designed.

For the remaining equipment a GMP design is sufficient, that is, if the equipment is easily accessible and dry cleanable. A thin layer of residual product should not pose a problem, as long as no significant amounts of leftover product stick somewhere in places where condense could be formed.