That means one gets dark and light flour from the same corn?
Yes, and if you want to leave the shell on the grain, which is possible of course, and the grain is properly cleaned, you can mill it on a pin-mill to get a wholemeal flour with a shelf-life of at least 9 months! The reason is that, with our special milling system, the fat splitting enzymes are stabilized by the power strike of the pin-mill. In the conventional milling process the shells must be removed due to shelf-life problems. When this problem is solved the value of the whole corn is kept? During conventional milling on roller-mills, the germ bud must be separated as the enzymes stay active and if one does not remove the germ bud, the flour will turn rancid rapidly. The enzymes cause, in connection with oxygen, the oxidation of the fat and the fat turns rancid and spoils the flour. How did you get the idea to develop this new milling system? I was living in South Africa about 35 years ago and there I realized that fibres are mixed in to the flour for health reasons. I also became
