Flour made of wheat

By Nikola Paraskeva, Food Technologist – AUTH MSc in Food Science

Flour is one of the most essential and ancient ingredients in the world of food. Although we most often associate it with wheat, flour can actually be made by grinding a variety of starchy plants—each contributing unique characteristics to the final product.

Beyond wheat, flours are also produced from corn, rye, barley, rice, legumes, soybeans, potatoes, and even almonds or other tree nuts. This diversity reflects both tradition and innovation in how we use grains and seeds across cultures and cuisines.

How Is Flour Made?

Flour production can take two main paths: modern or traditional. The roller mill is the most common method, typically used to create white and yellow flours on an industrial scale. In contrast, the stone mill preserves more of the grain’s nutrients and aroma, producing whole meal flour favored by artisans and traditional bakers.

Wheat Varieties: The Backbone of Flour

Not all wheat is the same. Two key species dominate flour production, each bringing distinct textures and flavors to the table.

Soft wheat (Triticum aestivum) is used to produce white flour, commonly found in everyday bakery goods. On the other hand, hard wheat (Triticum durum) yields yellow flour, prized for its rich taste and ideal for country-style and traditional Greek breads. Though it costs more, the flavor and nutritional profile are hard to match.

Wheat in Greece: A Mixed Reality

Greece produces good-quality hard wheat, but when it comes to soft wheat, domestic production falls short—both in quantity and quality. As a result, Greece relies heavily on imports to meet the demand, especially for soft wheat flour used in baking and pastry.

Understanding the Wheat Grain

To appreciate flour, it helps to understand the structure of a wheat grain. The endosperm—which makes up about 82% of the grain—is where most flour comes from. Surrounding it is the seed coat (about 15%), which includes the bran, and the germ (3%), the living part of the seed, rich in nutrients and oils.

Flour Types and Milling Percentages

Flours are often classified by the percentage of the grain that is milled, which affects everything from texture to color and nutritional value.

55% flour is the most refined and luxurious, coming from the very heart of the grain. It’s whiter, finer, and ideal for delicate baked goods like croissants, tsoureki, and brioche.

70% flour is standard bread flour, available in soft, medium, or strong varieties. While strong flour offers more volume, overuse can result in a rubbery crust.

90% and 100% flours retain the bran, either finely or coarsely ground. These whole meal flours are rarely used on their own but are often blended with 70% flour to balance texture and nutrition.

Yellow Flour: Taste, Texture, and Tradition

Yellow flour, made from durum wheat, varies in grain size. Fine yellow flour produces lighter bread with a thin crust, while coarse flour results in heavier loaves with a more rustic bite. A special category, wheatmeal, is crafted from the very core of durum wheat and used in both pastry and pasta making.

Color and quality are influenced by the wheat variety, overall grain quality, and even environmental factors such as sunlight and rainfall during cultivation. These natural elements shape the final product in subtle but important ways.

Stone-Milled Flour: A Return to Roots

Made from 100% whole meal durum wheat, stone-milled flour is coarser and richer in bran and germ. Its robust texture and deep aroma make it a favorite among traditional bakers. Though it yields darker, firmer, and lower-volume bread, its flavor and nutritional value are unmatched.

Blending Methods: Getting the Best of Both Worlds

Modern bakers often seek a balance between flavor and appearance. By combining stone-milled flour with roller-milled varieties, it’s possible to create bread that offers both the nutrition and aroma of tradition and the visual appeal of modern refinement.