Remilling

Remilling refers to the process of reprocessing milled grains, typically flour, to improve their quality or alter their characteristics. This is often done to remove impurities, such as bran fragments or unwanted germ, that may have been present in the initial milling. By remilling, manufacturers can achieve a finer texture, a lighter color, and a more consistent product.

The remilling process usually involves passing the flour through additional grinding and sifting stages. These stages are designed to further separate the desired endosperm particles from any remaining coarser or darker components. The resulting flour is often referred to as "recrushed" or "secondary milled" flour.

Remilling can be beneficial for several reasons. It can enhance the baking properties of flour by increasing its whiteness and reducing its ash content, which is a measure of mineral impurities. This can lead to a more desirable appearance and texture in baked goods. Additionally, remilling can be employed to meet specific market demands or to salvage flour that did not meet initial quality standards. It is a common practice in the commercial milling industry to ensure the production of high-quality flour for various applications.