Abstract: A milling system for cereal grains such as wheat includes one or more bran removal machines which removes a substantial fraction of the bran of the incoming wheat to form a pearled wheat. The pearled wheat is then supplied as a feed stock to a disc mill in the first break position. The bran removal machines preferably include inner and outer abrasive elements, wherein the outer abrasive elements extend over a cumulative arc of at least about 250 degrees. Because a substantial portion of the bran is removed prior to the first break position, prior art problems associated with bran fragmentation in a disc mill are reduced.

Abstract: Milling quality wheat is milled by first removing germ and outer bran layers amounting to approximately 8-10 % of the weight of the wheat in a pearling process. The pearled wheat is then milled in a conventional roller mill to produce flour or semolina. Unexpectedly high yields have been observed, and the process yields a milled product which is unusually high in aleurone cell wall fragments for a given ash content.

Abstract: Milling quality soft and hard wheat is milled by first removing outer bran layers and germ, amounting to approximately 6% of the weight of the wheat in a vertical pearler. The pearled wheat is then milled in a conventional roller mill to produce flour and farina. Unexpectedly high yields have been observed, and the process yields a milled product which is unusually low in pericarp cell wall fragments for a given ash content and high in aleurone content. An unusually high proportion of the total food grade product is low ash product.

Abstract: A milling system for cereal grains such as wheat includes one or more bran removal machines which removes a substantial fraction of the bran of the incoming wheat to form a pearled wheat. The pearled wheat is then supplied as a feed stock to a disc mill in the first break position. The bran removal machines preferably include inner and outer abrasive elements, wherein the outer abrasive elements extend over a cumulative arc of at least about 250 degrees. Because a substantial portion of the bran is removed prior to the first break position, prior art problems associated with bran fragmentation in a disc mill are reduced.

Abstract: A method for cleaning a cereal grain such as wheat includes the steps of separating a quantity of incoming wheat into a light fraction and a heavy fraction. The light fraction is then cleaned by passing it through a vertically oriented treatment chamber defined between inner and outer chamber walls. The inner chamber wall includes a set of inner abrasive elements and the outer chamber wall includes a set of outer abrasive elements and a screen. One of the sets of abrasive elements is rotated with respect to the other and a gas is forced through the treatment chamber. In this way, a substantial fraction of any oats in the cereal grain is fragmented. The light fraction is aspirated after it is passed through the treatment chamber to clean the light fraction further. Conventional scouring and tempering steps can then be used.

Abstract: Milling quality wheat is milled by first removing germ and outer bran layers amounting to approximately 8-10% of the weight of the wheat in a pearling process. The pearled wheat is then milled in a conventional roller mill to produce flour or semolina. Unexpectedly high yields have been observed, and the process yields a milled product which is unusually high in aleurone cell wall fragments for a given ash content.

Abstract: Milling quality soft and hard wheat is milled by first removing germ and outer bran layers and germ, amounting to approximately 6% of the weight of the wheat in a vertrical pearler. The pearled wheat is then milled in a conventional roller mill to produce flour and farina. Unexpectedly high yields have been observed, and the process yields a milled product which is unusually low in pericarp cell wall fragments for a given ash content and high in aleurone content. An unusually high proportion of the total food grade product is low ash product.

Abstract: Milling quality wheat is milled by first removing germ and outer bran layers amounting to approximately 8-10% of the weight of the wheat in a pearling process. The pearled wheat is then milled in a conventional roller mill to produce flour or semolina. Unexpectedly high yields have been observed, and the process yields a milled product which is unusually high in aleurone cell wall fragments for a given ash content.