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Our Milling Process



Every truckload of wheat brought to Siemer Milling is probed following an established sampling pattern provided by federal grain inspection service standards.

Siemer Milling Wheat Receiving
Siemer Milling Quality Assurance


Quality Assurance

That sample is then split between an official grain inspection service and Siemer Milling, both of whom have operations in separate areas of the building.

The folks with the official grain inspection service perform the official grade on the wheat sample. They consider facts such as:

  • grain moisture
  • test weight
  • damaged kernels
  • insect & pesticide residue
  • objectionable odors
  • foreign material



Wheat is run through a process magnet, separated and stored according to protein, falling number or vomitoxin levels.

Siemer Milling Wheat Storage


Cleaning & Tempering

Next the wheat is conditioned for milling through a process called tempering. Moisture is added in precise amounts to toughen the bran and mellow the flour within the wheat. This makes the parts of the kernel separate more easily and cleanly.

Siemer Milling Cleaning & Tempering



The wheat is ground by a roll stand that crushes it into pieces.

With repeated grinding and sifting, it becomes flour, wheat bran and wheat germ

Milling Process

Milling Process


Chlorine, enrichment, benzoyl peroxide andmalt are all additives that can be included in the milling process.

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The flour is sifted to remove impurities.


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Flour Packing / Load Out

The flour is packed and sent out.

Tanker Truck



The bran is sifted to remove impurities.

Milling Process

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Bran Packing / Load Out

The bran is packed and sent

Tanker Truck

Wheat Kernels

Germ Packing / Load Out

The germ is packed and sent out.

Wheat Bag

Wheat kernels
Siemer Milling Company Logo

The Anatomy of a Wheat Kernel

The kernel is the seed from which the wheat plant grows. Each seed contains three distinct parts which are seperated during the milling process to make flour.

Wheat Kernel
Wheat Bran


14.5% of the Wheat Kernel

Bran contains a small amount of protein, a large quantity of the major B vitamins, trace minerals and dietary fiber – primarily insoluble.

Endosperm (Flour)

Endosperm (Flour)

83% of the Wheat Kernel

Endosperm is the source of white flour. It contains the greatest share of protein, carbohydrates and iron, as well as the major B vitamins. it is also a source of soluble fiber.



2.5% of the Wheat Kernel

The germ is the embryo, or sprouting section of the seed. It is often removed from the flour in the milling process due to its high fat content, which limits shelf life. Germ contains a small amount of high quality protein, and a larger amount of B vitamins and trace minerals.

Types of Wheat