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Milling
The degree of milling indicates how much flour is produced from the grain to be milled. If 100 kg of grain are milled and the miller obtains 75 kg of flour, the degree of milling is 75%. The different degree of milling is the reason for the different types of flour, which are also called flour types. Flours with a high degree of milling are wholemeal flours. The type numbers indicate how many milligrams of minerals are contained in 100 grams of the respective flour. To determine this, a flour sample is calcined at 900 °C. The mineral parts remain. The mineral parts remain. For example, 100 grams of type 405 wheat flour contain an average of 405 milligrams of minerals. The flour type number also indicates the proportion of finely ground shell particles. The higher the type number, the higher the content of shell particles – and the darker, as a rule, the flour. In addition to minerals, the shell particles contain particularly high levels of vitamins and dietary fiber. Light flours last about 1 to 1.5 years and dark flours 6 to 8 months when properly stored.
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Semolina
Semolina is particularly suitable for making desserts, but also soups, porridge, or dumplings. For desserts and porridge use rather soft wheat semolina and for the savory dishes durum wheat semolina or even whole grain semolina.
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