A process for producing an ultrafine-milled whole-grain wheat flour which
has the full nutritional value of wheat kernels, while retaining the
texture of refined wheat flour and an appearance similar to refined wheat
flour, and the products which can be made from the ultrafine-milled
whole-grain wheat flour. The process can also be used for producing an
ultrafine-milled coarse fraction, which can be used as a replacement and
to fortify refined wheat flour. The ultrafine-milled coarse fraction can
be used in bakery products, snack products and food products.
