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Flour and Milled Products Flour is a basic component of our diet. Flour and milled products are obtained in the milling process. Flour is produced by the multilevel crushing and milling of cereal grains into particles of various sizes, which are sieved and graded. We distinguish flour and meal according to the size of the particles. Usually the smallest particles are found in plain flour (or smooth flour), while meal comes closest to strong flour in terms of the size of its particles.
The type of wheat and rye milled products is determined by their content of mineral substances. It is indicated by a figure that indicates the quantity of minerals in milligrams per 100 grams of flour (dry matter). There are several types of flour: white wheat flour (types 400, 500), semi-white wheat flour (type 850), brown wheat flour (types 1100, 1600), white rye flour (type 750), semi-white rye flour (type 950) and brown rye flour (type 1250).
In addition, the group of flour and milled products also comprises buckwheat flour and buckwheat groats, maize flour and maize meal, spelt flour, wheat bran, pearl barley and other wholemeal wheat products.
In terms of the content of minerals and fibre, flour made from entire grains - wholegrain flour - has a higher nutritional value. Its composition is equal to that of the entire grain and is also called wholemeal flour. It contains B group vitamins as well as vitamins A, K, E, proteins, minerals, fats, enzymes, hormonal substances and unsaturated fatty acids.
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