Getreidemahlung

Getreidemahlung refers to the process of grinding cereal grains into flour or meal. This transformation is fundamental to making grains edible and useful for a wide range of food products. The primary goal of milling is to break down the grain kernel into smaller particles, releasing the starchy endosperm.

Different types of milling exist, each producing distinct flour characteristics. Stone milling, one of the oldest methods, uses large grindstones to crush the grain. This process often results in whole grain flour, retaining more of the bran and germ. Roller milling, a more modern technique, uses a series of rollers to progressively break down the grain and separate its components into bran, germ, and endosperm. This allows for more controlled production of refined flours.

The fineness of the grind, known as the "degree of fineness" or "granulation," significantly impacts the flour's properties. Coarser grinds are often referred to as meal, while finer grinds are called flour. The type of grain being milled also plays a crucial role. Wheat, rye, barley, oats, and corn are commonly milled for various culinary and industrial purposes. The resulting flour or meal is a staple ingredient in baking, brewing, and animal feed production.