Why do food companies mill the whole grain?

Question by michiganblkman: Why do food companies mill the whole grain?
Why do food companies remove the bran and germ from the whole grain and leave the endosperm? What percentage of the whole grain is endosperm? It doesnt seem cost effective to remove these elements and then "enrich" the flour after the fact.


Best answer:
Answer by = ^_^ =Mostly because it tastes better that way. In the olden days, white flour was a special treat.

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