How to Make Refined Flour?

Making refined flour, such as Maida, primarily involves separating the outer layers of the grain and then finely milling the remaining starchy core.

Refined flour is typically produced by processing the endosperm, which is the starchy, white part of the grain. The key steps ensure that the fibrous bran and the oil-rich germ are separated from this desired portion.

The Process of Making Refined Flour

The production of refined flour, as exemplified by Maida, follows a specific process to achieve its fine texture and white color.

Key Steps:

1. Separation of Grain Components:

   • The first crucial step involves separating the bran (the outer protective layers) and the germ (the embryo of the grain, rich in nutrients and oils) from the endosperm. The endosperm is the primary component used for refined flour due to its high starch content.

2. Refining Through Sieving:

   • Once the bran and germ are separated, the remaining endosperm is then refined by passing it through a fine sieve. This sieving process ensures that only the very fine particles of the endosperm make it through, resulting in a smooth, consistent flour.
   • Specifically, the endosperm is passed through a sieve of 80 mesh per inch (which is equivalent to 31 mesh per centimeter). This precise mesh size is critical for achieving the characteristic fine texture of refined flour.

This method results in a flour that is lighter in color and has a longer shelf life compared to whole wheat flour, as the removal of the bran and germ also removes components that can cause spoilage.

Components of a Grain for Flour Production

Understanding the different parts of a grain helps illustrate why refined flour is made the way it is:

By focusing solely on the endosperm and finely processing it, producers create refined flour known for its specific baking properties and texture.