Our Milling Process
Laucke Flour Mills select the best grains to process through our roller and stone grinding mills to create the great flour appreciated by our customers. “Flour” is used to describe any edible substance in powder form. Of all the cereals milled for flour, wheat is the best known grain and most consumed flour in Australia due to the unique properties of wheat gluten. Laucke utilise a variety of grains including wheat, rye, spelt and triticale.
To produce the highest quality flour, the aim of the miller is to identify and source the most suitable grain and properly prepare it for milling, and then to separate as much good quality flour as possible from the grain without excessively damaging the constituents of the grain, being the endosperm and germ in the heart of the grain, and the branny outer layers of the grain. The endosperm is a crystalline matrix of complex carbohydrate and protein, which, when progressively reduced in particle size, is reduced from chunks of semolina into fine particles of flour. The wheat grain has a natural crease where branny layers are trapped within the endosperm, and this prevents a perfect separation of bran and germ from the endosperm. Milling to produce white flour removes most of the bran layers and the germ, which together amount to about 15% of the wheat grain. This means that, depending on the milling technique, not all the bran can be separated, and up to 50% of the germ is retained in the white flour.
Milling is now much more than the simple Grinding of grain. The following description will give you an understanding of the processes of milling of grain as we perform it.