Milling grains not only extends their shelf life by removing the outer layers rich in fats prone to rancidity but also facilitates their incorporation into various food products. The by-products of milling, while sometimes used in animal feed, contribute to minimizing waste.
The resulting flour from milling serves as a key ingredient in a plethora of culinary creations. From bread and pasta to desserts and dumplings, the versatility of milled grain flour is undeniable. Additionally, flour derived from sources like potatoes, chestnuts, and pulses further expands the diversity of options available for culinary exploration and dietary needs.
Versatility and Impact of Milled Grain
