How is Flour Made? | Institute of Culinary Education
Once tempering is complete, the wheat berries are ready to be milled and then sifted or bolted. The more the grain is milled, the smaller the grain gets, the more flour is obtained through the sifting process. From 100 pounds of grain, the flour yield will be around 75% extraction. The leftover bran and germ is generally used for animal feed.
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