Abstract: A process for simplified production of a reference milling for determining the milling quality of wheat, includes: a first crushing of a wheat sample; a first sieving of the crushed product into three distinct levels of particle size; a second crushing of oversize particles resulting from the first crushing; a second sieving of the oversize particles thus crushed; a mixing of coarse semolina resulting from the sievings; a third crushing of the mixture of the coarse semolina; a third sieving of the mixture of the coarse semolina thus crushed into two distinct levels of particle size; a mixing of fine semolina resulting from each of the three sievings; a fourth crushing of the mixture of fine semolina; a fourth sieving of the mixture of the fine semolina thus crushed into a single level of particle size; a mixing of the flours resulting from sievings, the mixture constituting the desired milling.

Abstract: Process for the preparation of a foodstuff for human use comprising:selecting hard wheat grains according to their size,preheating the selected grains,moistening the preheated grains,keeping the moistened grains at rest for a period of time,cooking the grains,drying and cooling the cooked grains,hulling the grains,expanding the hulled grains,reconditioning the expanded grains to their initial water content, andrecovering the reconditioned grains in view of their domestic use as foodstuff.