The wheat milling process involves separating the wheat grain into its constituents that is the germ, bran, and endosperm. It follows the steps below. However, wheat milling is more complex than is conveyed by this simplified view. Preparing the wheat;The wheat is weighed, inspected then graded. The grain is separated by size, shape and weight.

Here, the wheat is cleaned to remove impurities such as sticks and stones and other course and fine materials. The whole pure wheat is then passed for further processing into the conditioning bins.

At this stage in the wheat milling process, soaking of the wheat in water takes place for easy removal of the bran. Conditioning is done before milling to ensure moisture content is uniform throughout the grain. Moisture helps to prevent the bran (outer layer) from breakage during milling.

Gristing refer to the blending of conditioned and cleaned wheat. At this stage different wheat batches are mixed to create the required specific kind and quality of flour.

The grist goes through a series of rolls rotated at various speed levels. The rolls only split the wheat grain open to separate the inner white portion form the bran.

The wheat is ground by a machine that crush it into pieces. It is then put through sifters from which the meal obtained starts out course. With repeated grinding and sifting, the meal becomes fine flour, wheat germ and wheat bran. These can be sold separately, used to produce different flours or used together to produce whole meal flour.

Here, constituents are mixed together to produce different flours. For instance, a blend of wheat bran and white flour produce whole wheat flour.