Wheat flour is obtained by finely grinding the endosperm (or inner portion) of wheat grain after the bran (or outer coat) and the germ have been removed. By gradually milling it, different kinds of flours are obtained.
Millers Group offers an extensive range of wheat flours – such as bakery flour (45), pastry flour (46), and graham flour (47) – and specialty flours designed to meet many different specifications according to their application.
Due to our flexibility to store wheat from different sources and our capability to blend flour, we are able to provide a wide range of specialty flours for cereal and fiber applications, along with vital wheat gluten for baking and other usages.
One such special flour is the fortified flour in which nutrients – like thiamine, riboflavin, and niacin –, removed during refining, have been added back along with a dose of minerals and vitamins.
The following diagram has been extracted from Prillwitz with the fim´s consent.
