Once the grain is ready for milling, it is passed through a series of grinders and sifters to separate out the husk and germ from the endosperm. This is an important step as the husk and germ contain vitamins, minerals, and other nutrients that need to be preserved.

The endosperm is then sent to the roller mills where it is ground into flour. The grinding of the endosperm is done in several stages, with each stage producing a different grade of flour. The finer the flour, the higher the grade. The milled flour is then collected and stored in silos or sacks before being shipped off to the bakery.

Throughout the entire process, quality assurance technicians are constantly monitoring and testing to ensure that the product meets all food safety regulations and that it meets the highest standards of quality.