Methods for processing of grains and the like and products produced by such processing, the invention in preferred embodiments subjects whole grains or portions of grains to rapid pressure and directional changes in a high velocity fluid stream to instantaneously vary forces acting thereon. Flours of reduced particle sizes having low starch value damage result, the present processing also permitting uniform blending of additives such as during comminution of the grains. Processed grains according to the invention are resistant to spoilage and clumping. Whole grain flours and white flours can be produced according to the invention. Bran, germ and endosperm of grains can also be separated.