Großhandel Getreidemahlung & -verarbeitung Lieferanten

Getreidemahlung und -verarbeitung wandelt Getreide und Ölsaaten in Mehl, Grieß, Stärke, Protein und Spezialzutaten um. Die Branche umfasst Weizenmehlmahlung, Reispolieren, Maisnass- und -trockenmahlung — jeweils mit eigenen Qualitätsparametern und HACCP-Anforderungen.

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Milling technologies and their outputs

Commercial grain milling uses several distinct processing technologies, each producing different ingredient outputs. Roller milling (wheat flour) uses a series of corrugated and smooth steel rollers to progressively reduce cleaned wheat into flour fractions — break rolls separate the bran from endosperm; reduction rolls produce flour; sifting separates by particle size. Outputs: white flour (extraction rate ~72–78%), brown flour (higher extraction including more bran), wholemeal flour (100% extraction). High-ratio (bread) flour: protein ≥12.5%, moisture ≤14%, ash ≤0.55%. Stone milling uses natural millstones to grind whole grain — produces wholemeal flour retaining germ and bran; traditional and artisan positioning. Hammer milling (maize/corn) uses high-speed impact hammers to produce coarse cornmeal, masa harina, and corn flour — primarily for tortilla, polenta, and breakfast cereal applications. Wet corn milling (Corn Refining) is a large-scale industrial process separating starch, gluten, germ, and fibre — producing corn starch, high-fructose corn syrup (HFCS), corn oil, and corn gluten meal/feed. Rice whitening and polishing uses abrasive and friction whitening machines to remove bran layers from brown rice, followed by polishing to produce the whiteness and shine required for premium retail rice. Degree of milling (DOM) determines bran removal — expressed as 0% (brown/natural) to 100% (fully milled white). Impact dehulling is used for oats, millet, sorghum, and pulses to remove the outer husk without damaging the kernel.

Milling technologies and their outputs

Frequently asked questions

What is extraction rate and how does it affect flour quality?

Extraction rate (milling yield) is the percentage of flour obtained from 100 kg of cleaned wheat. Higher extraction rates (80–88%) include more bran and germ, producing darker, higher-ash flour with more dietary fibre and nutrients but reduced baking performance for premium white bread. Low extraction patent flour (72–76%) is the purest, whitest, lowest-ash fraction with the highest gluten concentration — optimal for high-quality white bread, croissants, and pastry. Wholesale flour buyers should specify the extraction rate (or ash content as a proxy) matching their recipe requirements. Blending lower-extraction and higher-extraction fractions is routinely done by millers to produce flour grades at specified ash content.

What is the difference between FSSC 22000 and BRC certification for grain mills?

FSSC 22000 is built on ISO 22000 plus FSSC technical specifications — it is the dominant GFSI certification for ingredient manufacturers and food processors globally. BRC Global Standard for Food Safety is used primarily for manufacturers supplying UK, US, and Australian retail chains. Both are GFSI-benchmarked and mutually recognised as equivalent food safety standards by major buying organisations. In practice: if your customer base is EU food manufacturers and global ingredient buyers, FSSC 22000 is usually sufficient; if you supply UK, Australian, or US retailers directly, BRC is typically specified. Some major buyers require both certifications — confirm your customer's specific requirements.

What is the gluten-free threshold for flour certified gluten-free?

Under Codex STAN 118-1979 (adopted by the EU under Regulation (EC) 41/2009 and the Codex Standard update): foods labelled 'gluten-free' must contain ≤20 mg/kg (20 ppm) gluten. Testing is by R5 ELISA method (Mendez method) — the standard analytical method for gluten measurement. In the USA, FDA requires ≤20 ppm gluten for 'gluten-free' labelling (21 CFR 101.91). For flour to be certified gluten-free for coeliac consumers, the mill must use dedicated equipment (no shared equipment with gluten-containing cereals), have in-process controls and validated cleaning procedures, and conduct end-product testing by an accredited laboratory. Buyers sourcing gluten-free flour should require the certification body's certificate and recent product test results.

What mandatory fortification does flour require in major markets?

Flour fortification requirements vary by market: USA — all enriched wheat flour must contain iron (20 mg/lb), folic acid (0.7 mg/lb), niacin, riboflavin, and thiamine (21 CFR 137.165). UK — white and brown wheat flour must contain iron (1.65 mg/100g), calcium (235–390 mg/100g as calcium carbonate), niacin, thiamine, and folic acid (0.25 mg/100g, mandatory from 2022 under The Bread and Flour Regulations). EU — voluntary fortification framework under Regulation (EU) 1925/2006. Many African, South Asian, and Middle Eastern markets have mandatory fortification standards — buyers exporting flour to these markets must confirm their supplier's fortification programme meets local regulations.

Großhandel Getreidemahlung & -verarbeitung Lieferanten

Milling technologies and their outputs

Großhandel Getreidemahlung & -verarbeitung Lieferanten

Milling technologies and their outputs

Extraction rate, ash content, and semolina granulation

HACCP and ISO 22000 requirements for milling operations

BRC Food Safety Issue 9 for food manufacturers

Flour fortification, allergen controls, and specialty outputs

Frequently asked questions

What is extraction rate and how does it affect flour quality?

What is the difference between FSSC 22000 and BRC certification for grain mills?

What is the gluten-free threshold for flour certified gluten-free?

What mandatory fortification does flour require in major markets?

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