The US food firm’s production method uses less grinding to ensure starch content in the flour avoids substantial damage - often caused in the fine-grinding process needed with whole grains.The flour is comprised of three fractions – bran, germ and endosperm and Kraft said only portions of the bran and germ are subjected to multistage grinding in order to reduce starch damage. At the same time, it added, that only a small portion of endosperm is subjected to stabilization by heating.
