Wheat Flour

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, pastry flour and graham flour – 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.

Bakery Flour

Baking Flours are made from best quality hard wheat. Its high gluten content makes it quite suitable for any baking application such as breads, rolls, crackers, cakes, pies, tortillas, muffins, pizza, pasta, bars, cereals, cereal snacks, salty snacks, chips.
The rigorous falling number and protein content tests applied to raw materials, allows Millers Group to guarantee that products elaborated with its flour not only will exhibit a lasting freshness, but also increased tolerance to temperature and time variations which take place during fermentation process.
Bakery flour performance during baking process can be further improved by adding additives or enhancers. In this regard, Millers Group provides a wide array of flour mixes specially designed to satisfy each products requirements.

Additionally, we produce All-Purpose (or Plain) Flour. Eventhough General-Purpose Flour presents lower gluten content than bread flour, it has sufficient protein to make good quality yeast bread products.

Presentation: Bulk, bags (25 or 50 kg.), big-bags (500 or 1,000 kg.).

Pastry Flour

Pastry Flours are made from top quality soft wheats. Their low ash content confers them a characteristic creamy-white color.
Also, the relatively-low gluten content exhibited by pastry flour, along with its fine granulometry, makes it unsuitable for yeast breads but ideal for lower ratio cakes, pastries, pies and cookies.
It can also be employed for other baked goods such as pasta and noodles.
Either bleached or unbleached pastry flours are available depending on the type of product to be baked.

Presentation: Bulk, bags (25 or 50 kg.), big-bags (500 or 1,000 kg.).
Minimum order: 1,000 tons.

Whole Weat Flour (Graham Flour)

When the entire wheat kernel is ground, separated, and recombined, the resultant product is called Whole Wheat Flour. Because this kind of flour contains all parts of the wheat kernel (namely, the germ, endosperm and bran) has a coarser texture and higher nutritional and fat content than regular wheat flour. It is high in fiber, vitamins and minerals.
Characteristic texture and color, makes Entire Wheat Flour not suitable for delicate baked goods. Instead, it is used mainly for cooking and baking high fiber content bread and products.
Depending on the milling stage three kinds of graham flours can be obtained. When the one with higher granulometry is produced the extraction rate amounts to 90-98%. Products manufactured with this flour taste natural and have high bran content.

Presentation: Bulk, bags (25 or 50 kg.), big-bags (500 or 1,000 kg.).


 Layout of the Wheat Milling Process
Layout of the Wheat Milling Process
1 Raw material silo
2 Tempering silo
3 Separator
4 Specific gravity separator
5 Classifier
6 Scourer
7 Desgerminator
8 Magnet
9 Automatic dampening system
10 Intensif damper
11 Hammer mill
12 Plansifter

13 Roller mills
14 Conical aspirator
15 Purifier
16 Brushing machines
17 Detachers
18 Storage silos
19 Bagging machine
20 Gravity separator
21 Conical sifter
22 Dust collector
23 Truck
24 Tank truck
25 Automatic Weigher