Dec. 1, 2011
Baked foods and snacks made with this whole-grain flour have organoleptic profiles substantially similar to products made with refined flour. The process for making the whole-grain flour includes a first fraction with bran milled to a first particle size of less than 500 µm. The grain product also has a second fraction including germ. This too is milled to a particle size of less than 500 µm.