Wholemeal flours, fully automated and fully versatile
For genuine wholemeal flour, all components of the grain kernel, i.e. also the bran and the germ, must be contained in the flour in their natural proportions. The Millomat guarantees this. Our wholemeal mills work completely independently.
Real wholemeal flour
Whole is synonymous with complete. Consequently, everything contained in the grain before milling is also contained in the final whole grain product, regardless of the value to be attached to the product. "Whole grain" is thus a description of production. The completeness alone constitutes the value of the "whole grain". TREFFLER mills produce wholemeal flours, groats and flakes in accordance with the applicable DIN 10355 standard on the principle of identity and thus fulfil all the definitions that exist about wholemeal.
