Kraft Foods filed whole grain patent

by Jeff Gelski
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NORTHFIELD, ILL. — Kraft Foods Group, Inc. has filed an international patent on producing stabilized whole grain flour in a way that reduces starch damage and increases production with reduced grinding equipment load. The flour is produced with high throughput using two bran and germ fractions and an endosperm fraction. One bran and germ fraction is a coarse fraction that is subject to two stage grinding, but the second bran and germ fraction is low ash and fine bran, and it does not need to be subjected to grinding.
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