Milling and Food Grains

The main products that are produced include grits, corn meal and corn flour. These products are then used for items such as snack foods, baked goods and breakfast cereal. Yellow corn is the most common type of corn used in the United States for both the dry and wet milling processes; white corn is favored for food use in areas such as Latin America and Africa. Yields are generally found to be higher for yellow corn vs. white corn on a per bushel basis. 

Durum is a class of wheat known for its amber-colored high-vitreous kernels. Widely used in the pasta industry across the world, Grain Millers, Inc. also uses this high-quality wheat in products such as whole durum berries, flours, flakes and multi-grain blends. Northern regions of North America are known for producing the world's best durum wheat. 

Commonly known as linseed, flax has been produced historically for industrial use due to its oil content. In recent years it is being sought after for its nutritional content, most notably omega-3 and omega-6 free fatty acids. Grain Millers, Inc. uses both brown and golden varieties for multiple purposes, such as bread mixes, pasta ingredients, multi-grain blends and whole-seed consumption. Grain Millers, Inc. is also a major supplier of organic flax for use in organic flax oil production. For more information please visit SafeFlax.com 

Much like its conventional counterpart, Grain Millers, Inc. utilizes organic hard red spring wheat for different cereal blends as well as bakery mixes. Protein is king when it comes to hard red spring wheat and it is often used to fortify hard red winter wheat flours for bread making.  

Malt for beer and bakery products is an excellent addition for the barley industry in the US and Canada. Grain Millers, Inc. is a major supplier to this industry with quality barley from several regions of North America. This type of barley is variety-specific depending on what region you live in. Grain Millers, Inc. also uses barley for the production of barley pearls, flakes and flours.  

Oats are a nutritious cereal grain known to reduce cholesterol and the risk of heart disease. They are commonly consumed as oatmeal, rolled oats or as a primary ingredient in many other products. The grain's tolerance of rain and cold make it suitable for cultivation in temperate climates. A typical milling oat shipment has a test weight of 38 plus pounds, a purity of 96% and is in good condition. 

Although production levels have fallen in recent years, rye is still an excellent rotation crop in organic production. Rye can be processed into rye flakes, rye flour or whole rye berries. Alcohol produced from this grain can be used to make conventional or organic vinegar. 

Triticale is a hybrid of wheat and rye first bred in laboratories during the late 19th century. Grain Millers, Inc. utilizes triticale in different bread mixes. Triticale is also used in the feed industry and has received attention as a potential energy crop. 

The corn kernel is pure white in color and usually has a higher Test Weight than yellow corn. White corn is typically used by dry mill processors. The corn is used to produce food products such as tortilla chips and tortillas, as well as flour for food use. White corn also has a limited wet mill use for food grade starch and paper uses. 

The popularity of winter wheat is on the rise; a fact partially attributed to the grain's versatility. This particular wheat has both fall- and spring-seeded varieties and is used in applications where protein and gluten strength are not a primary factor, e.g. in the pastry and cracker industries. 

Hard red winter wheat is a cereal grain that is grown in the northern hemisphere in the fall. Winter wheat was brought to the United States (specifically Kansas) in the 19th century by Russian Mennonites. Commonly utilized for flours, Grain Millers, Inc. purchases hard red winter wheat to cut, flake and blend in various cereals and bakery mixes.