Flour is a generic term that can applied to any grains that had been pounded into a powder form. However these days it’s commonly used to mean powder that has been produced from wheat grains.
Wheat grass is harvested. In the old days it used to be done using a scythe and then the wheat grains are beaten off the stalks in bunches. These days a machine called a combine harvester is used to remove the seeds and leaves the stalks behind on the field.What happens to the stalks then?
The wheat grains are then cleaned and sorted so that any non-wheat things, like pebbles, twigs, are taken out. These are then sent to be “tempered”. See this as a hot bath for our wheat grains which makes it softer for crushing later.
The wheat grains are then taken to be crushed by giant rollers. Each time the wheat germs are crushed, the fluffy white bits in the middle of the grain(called the endosperm) are crushed to a powder and that passes through the sieve. Anything that doesn’t get through are crushed again. This step is repeated until all the flour are extracted. What you have left are the skin and kernel (aka brans and germs) in the sieve.Hang on...Whole... what?
It is mandatory, in Australia, for millers to add folic acid to flour, with a few select exceptions. This is added to the product before bagging and shipping to shops all over the country.What's that in my flour?!
Up Next in the Series…
A look inside the grain to see how this versatile grain gives us flour