How Is Flour Manufactured? 10 Common Types & Uses
Find out the step-by-step process of how flour is manufactured, from harvesting wheat to milling and packaging, making sure of quality and consistency.
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Flour—you see this as a main ingredient in so many baked goods and every day cooking, which in time forms the foundation of different diets around the world. From sweet pastries to hearty breads, flour is there in food production, food service, and the baking industry. Aside from the kitchen, flour manufacturing is evident in agriculture, milling process, and commercial food production. This means that flour is very important for both small-scale bakers and big food corporations.
But how is it made exactly? Why is it so important? Are there any other types of it that exist? This guide will give you a step-by-step look through where flour comes from, the flour milling process, the different types of flour, and last but not least, the technology that is used in modern flour production to make sure it has consistency, quality, and safety.
What is Flour and Why is it Important?
Flour is a white, fine powder that is made through grinding grains (usually wheat). Though, other grains like rice, corn, and almonds can also be used for this.
For baked items, it gives off the structure to help them be whole and firm. It is also a main source of carbohydrates for so many diets. There are also different flours and each of them have specific properties that depend on their protein content and flour milling process.
Where Does Flour Come From?
Flour comes from wheat grains that are cultivated in big fields across the planet. The starchy endosperm is extracted through the milling process and then ground into fine flour. This depends on the type of flour produced, but the bran and wheat germ are sometimes removed or retained for additional nutritional value.
How Is Flour Made?
There are steps into manufacturing flour before it can finally reach anyone’s kitchen. From harvesting the wheat, cleaning, and milling flour to separation, blending, and packaging, it’s a lot of systematic steps to make sure that the flour you will use for the cake you will bake is high-quality and safe. For those who are curious about the process, here’s a breakdown of how the flour is made:
1. Harvesting the Wheat
Now, it starts with, of course, harvesting the wheat as it is the fundamental thing for flour to exist. When the wheat matures, farmers use combines (those big harvesting machines that look like a comb) to cut and separate the stalks and wheat kernels. They will then transport the harvested wheat to the mills for processing.
2. Cleaning and Preparing the Grain
Before they mill the wheat, it should go through a very meticulous cleaning process first. It is usually screened to remove stones, dust, and other foreign materials and particles that aren't wheat. They eliminate impurities like the ones mentioned to make sure they produce high-quality flour.
3. Milling the Grain
When the wheat is clean and fresh, it will be sent through the roller mills where the crushing and grinding process happens. The flour milling process (or milling grains) kicks off by cracking open the protective outer layer first, and then exposing the starchy interior.
4. Separation of Germ, Bran, and Endosperm
The flour milling process’ goal is basically to separate three main components of wheat:
- Bran (outer skin or layer) – Rich in fiber and nutrients, often used in whole wheat flour.
- Germ (nutrient-dense core) – Contains vitamins and healthy fats but has a shorter shelf life.
- Endosperm (starchy component) – The primary part used for white flour.
The roller mills then grind the endosperm to make a fine texture. This is also where the different types of flour come from because they mostly depend on desired fineness.
5. Blending and Grading the Flour
Those mills that we’re talking about usually blend different grades of flour to achieve specific textures. Let’s say, in baking, cake flour is finely ground with lower content of protein, whereas bread flour is the opposite as it has a higher gluten content for elasticity and chewiness.
6. Packaging and Distribution
When the processing is done, the flour is then enriched with added nutrients, especially for some varieties, and packaged for retail or industrial use. After that, the enriched flour can now be distributed to your favorite bakeries, small and large scale grocery stores, and food manufacturers.
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10 Common Types of Flour
With great flour comes great responsibility for different culinary needs. Here, you’ll see the types of so many flour available in the market:
1. All-Purpose Flour
The all-purpose flour is probably an extremely versatile ingredient—it’s accessible, straightforward, and easy to use. You can find it in most home and commercial kitchens all over the world.
To give you more context, this flour has a lower percentage of protein content because it is milled from soft wheat and hard wheat. But take note that the percentage can still vary depending on the brand of the flour. If you want that extra chewiness of your baked items, just add yeast and water with the right proportions. Find all-purpose flour manufacturers near you here.
Uses: Pancakes, cookies, brownies, pie crusts, muffins, quick breads
2. Bread Flour
It’s another type of flour milled from hard wheat grains but with higher content of protein. You should know that high protein content = high gluten flour production, and so this is where the fluffiness and chewiness come from. Browse 4500+ best bread flour manufacturers for your businesses.
Uses: Pizza, pretzels, yeast bread, bagels
3. Whole Wheat Flour
There are many types of flour that are usually made from the grains of wheat kernels which include the bran, germ, and endosperm. Because of this, the nutritional value of wheat and gluten production is high.
Uses: Pasta dough, pancakes, bread
4. White Whole Wheat Flour or White Flour
Not to confuse this with whole wheat flour as white flour gives off a lighter color to your baked items. People confuse the two because they’re almost similar in many ways: they come from hard wheat grains, they both have similar taste and texture, and they both share the same nutritional benefits.
Uses: Light-colored breads, cakes, cookies, rolls
5. Self-Raising Flour
The name is kind of a giveaway already as this is the type of flour commonly used for leavening purposes. You notice that it is milled fine along with the baking powder and salt. The protein level in the self-rising flour is approximately 8 to 9 percent. You can't substitute the self-rising flour with any other type of flour since it won't fit into the total measurement.
Uses: Scones, biscuits, pancakes
6. ‘00’ Flour
Did you know about the “00” flour? A unique name of flour, yes, but it’s actually an Italian flour milled from a very special wheat called hard durum. Its texture is soft and fine, and its protein content is quite high with more than 12%. You already know that with a protein content percentage like that, it has a high elasticity. You can tell it’s “00” flour given that it has a subtle fruity flavor.
Uses: Pasta dough, pizzas
7. Semolina Flour
This one is kind of similar to “00” flour because it’s also milled from high-quality durum wheat grains. It has high protein content and gluten. Unlike “00” flour though, it has a nutty flavor with coarse yellow-colored texture.
Uses: Pies, desserts, pasta
8. Rye Flour
Have you ever tried this one? It’s a no-brainer for bakers. Rye flour is milled from rye grain kernels, has lower protein content and gluten, and—like semolina—has a nutty flavor. Aside from that, the flour gives off a fresh smell and perfect structure, which is very suitable for baked items.
Uses: Pie crust, cookies, bread
9. Spelt Flour
Now this one is from a type of wheat grain that has properties close to that of the all-purpose flour. You can tell it’s a spelt flour because its taste is largely different from other flours as it more or less tastes like yogurt due to it being acidic.
Uses: Crisps, cookies, crumbles, cakes, muffins
10. Cake Flour/ Pastry Flour
Need to bake a cake? There’s no question what type of flour you should choose as it is very straightforward—cake flour or pastry flour. The protein content and gluten of this flour is low because the bran and germ part of it is removed.
Uses: Cakes of all types, angel food cake, layer cakes, muffins, sponges, and chiffon cakes
7 Best International Flour Manufacturers
Choosing the right type of flour is only part of the equation — sourcing it from a trusted manufacturer ensures consistency, quality, and performance across every batch. Whether you're producing pasta, pastries, or artisan breads, these top international flour manufacturers are known for their commitment to excellence, innovative milling techniques, and tailored flour varieties for global markets. Here are seven industry leaders worth considering.
1. GRAND MOULIN DEBALLAN - France
Terrena Meunerie is a French flour manufacturer with over 100 years of milling expertise. They produce premium flour using locally sourced wheat and sustainable farming methods. Their product lines, like Festival of Breads and Melbio, cater to artisan bakers, industrial clients, and retailers who prioritize quality, traceability, and consistency in every batch.
2. S.P.A. SOCIETA` DI MACINAZIONE - Italy
Molino Pordenone is a trusted Italian flour manufacturer known for producing reliable, high-performance flour for bread, pizza, and pastries. They offer gluten-free options and custom formulations tailored to food businesses. Their commitment to consistency and innovation makes them a go-to supplier for chefs and manufacturers across Italy and beyond.
3. BAKALIAN FLOUR MILLS - Lebanon
Bakalian Flour Mills unites generations of milling heritage with modern accuracy. Their flours (from Type 60 to Type 85) are designed for both professional and domestic use. Their customers appreciate their constant quality, technical assistance, and assorted flour kits, which are designed to suit the region's vast variety of baking requirements.
4. INFASA INDUSTRIA DE FARINHAS S.A. - Brazil
Infasa is a Brazilian flour company that deals in premium-grade wheat flours and baking premixes. With an office in Paraná, they cater to industrial customers and home markets. Their emphasis on quality control, clean manufacture, and product range has earned them a top spot as a preferred supplier for bakeries, distributors, and large-scale foodservice firms throughout South America.
5. ROXY ROLLER FLOUR MILLS PVT. LTD. - India
Roxy Roller Flour Mills is one of South India’s top wheat flour manufacturers. Known for products like Roxy Gold and Chakki Atta, they operate with stringent quality checks and ISO/FSSAI certifications. Their flours are trusted by bakeries, retailers, and kitchens looking for consistent texture, aroma, and long shelf life.
6. SURABHI FOODS - India
Surabhi Foods, part of Premier Agro Products, is a trusted Indian producer of wheat flour. Their range consists of All Purpose Maida, Chakki Atta, and Uppma Rava. They place high importance on nutrition, shelf life, and precision in milling, hence their popularity among amateur cooks and food businesses alike.
7. ANDRES SERRANO S.A. - Spain
Harinas Andrés Serrano has been manufacturing flour in Spain since 1896. They provide a broad assortment of specialty flours for artisan breads, pastry, and organic baking. Their long and storied history is based on quality, innovation, and a keen sense of what commercial and small-batch bakers require to thrive.
Advances in Flour Manufacturing Technology
Modern flour mills, like other machines, have also adopted advanced technology, making it more efficient, consistent, and better food safety. There’s automation that made an impact in the milling flour process, minimized manual labor, and greater precision. There’s also optical sorters that use high-speed cameras and sensors to see and remove bad grains, which means only high-quality ones go into the flour milling process.
There are also better roller mills that give more precise grinding which gives way for greater control over particle size distribution and texture of the flour. These technological advancements add higher productivity, better product uniformity, and less waste that meets the growing global demand for high quality flour.
Flour Quality Control and Food Safety
Flour quality and safety is a big deal for both customer health and industry standards. Flour mills have strict quality measures like regular moisture level testing, protein content, and microbial activity. Expert screening techniques also prevent the risk of foodborne diseases because of early detection of contaminants like mycotoxins and other foreign particles.
There’s also proper storage conditions for pest infestation and spoilage issues. Following these standards ensures that the flour industry is committed to giving safe and high-quality products to the customers around the world.
Conclusion
The flour milling process is a great combination of traditional methods and modern technology. Whether it's for breads, cakes, or pasta, high-quality flour starts with careful harvesting, precise milling, and strict quality control. The next time you think about baking or making biscuits, you might appreciate its journey before it reaches your kitchen.
Frequently Asked Questions
1. How is flour made from wheat?
Flour is made by harvesting wheat, cleaning and milling the grains into a fine powder, and separating the bran, germ, and endosperm. The flour produced is then blended, enriched if needed, and packaged for commercial and consumer use.
2. What is the difference between whole wheat flour and white flour?
Whole wheat flour includes bran, germ, and endosperm, making it high in fiber and nutrients. White flour is refined to remove bran and germ, giving the white flour a finer texture and longer shelf life but reducing its fiber content.
3. Is flour made only from wheat?
No, flour can be produced from various grains such as rice, corn, barley, and even nuts like almonds. Different types cater to specific dietary needs and cooking applications, including gluten-free and specialty baking.
4. Why is all-purpose flour not considered healthy?
All-purpose flour is refined, removing fiber and essential nutrients. Although enriched versions restore some vitamins, it lacks the health benefits of whole grain alternatives, which retain more natural fiber and nutrients.
5. What are the raw materials for flour?
Flour is primarily made from wheat but can also be derived from grains like rice, corn, and oats. The specific grain used affects the flour's nutritional profile, texture, and suitability for different baking and cooking purposes.