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milling/shifting to yield specific wheat flours

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How to mill and sift to produce specific wheat flours?

December 28, 2011 - 2:09pm -- ppschaffer
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For all you home milling experts out there: Hundreds of years ago, before there were sifting screens and the like, presumably millers of wheat kernels used a flour consisting of 100% whole wheat: that is, the endosperm, bran and germ.  Fast-forward to modern times: Questions: (1) How does the home miller properly sift out the germ and bran and leave the (white) endosperm (flour) behind?  (2)  How to sift, for example, 100% whole wheat to yield a clear or first clear flour?  (3)  How to sift out of bran from the germ?  Any ideas?

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