Once at the mill the incoming wheat is subjected to a series of quality control tests to measure it's moisture content, protein screenings, and sprouting. Wheat is then unloaded and stored in silos.
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Once ready to be milled, wheat is removed from the silos. Before wheat can be milled the impurities that were gathered up with the wheat during harvesting must be removed. This process is called Cleaning.
Different mills use various makes of machinery to remove the small stones, husks, weed seeds gathered with the wheat during harvesting.
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Cleaning plants use the differences in size, weight, shape and density to isolate and remove impurities.
Wheats are then blended before milling to achieve the quality of flour required. This process is called Gristing.
Water is added to the wheat in small amounts to ensure easy separation of the bran (outer coating) from the endosperm (inner part of the wheat). The water helps to toughen the outer bran layers and softens the inner portion. This makes the soft inner portion easier to remove. This process is called Conditioning.
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