Milling is the process of grinding cereal grains into flour, semolina or other fractions by progressively separating the endosperm from bran and germ, and matters in trade because extraction rate and particle size determine a flour’s commercial grade and end-use suitability.
In trade practice
Grain buyers specify the intended milling use on purchase contracts, as milling wheat must meet minimum protein and falling-number thresholds tested at intake. Millers document extraction rate and ash content for each production run, and these figures appear on the flour specification sheet supplied to food manufacturers. A common mistake is confusing feed-grade grain with milling-grade grain, which differ in moisture, impurity and protein requirements.
In a specification
A flour supply contract typically references extraction rate, ash content and particle size as defined parameters, with the grain input required to meet milling-grade criteria set out in the applicable national or buyer standard.