At Meneba grains end up as many different flours

Processing a grain kernel into its basic forms is simple: grind it, separate the inside and outside and you have flour and bran. However, Meneba in The Netherlands has developed this process to its limits and can now offer their clients numerous types of flours and just as many variations in bran, shorts and middlings. This article can also be found at Feed Tech, volume 10, no. 3Keywords: Cereals, processing grains, bran, shorts, middlings, grinding, grain kernel, milling, pressure cooking