Postmilling

Postmilling refers to the stage of milling a grain or other milled product after the primary milling process. This typically involves further refinement or alteration of the milled material. Common postmilling operations include sieving, sifting, or screening to separate particles by size. This can result in different grades of flour, such as whole wheat flour, all-purpose flour, or cake flour, each with distinct properties and uses.

Another postmilling process is aeration, where air is introduced into the milled product to improve its texture, flowability, or to reduce clumping. Sometimes, conditioning or tempering might occur post-milling, involving controlled addition of moisture to achieve a desired consistency for subsequent processing or storage. Depending on the end product, postmilling might also involve enrichment, where vitamins and minerals are added back to refined flours that may have lost them during the initial milling. The specific steps involved in postmilling are highly dependent on the type of grain being processed and the intended application of the final milled product.