dry milling

Dry milling is a food processing technique used to grind grains into finer particles for cooking and consumption. This method is particularly common for corn, especially in developing countries, and for most other cereals. The process involves reducing the grain's size, often using grinding stones or modern automated systems with steel cylinders, followed by sieving to separate the endosperm from the outer layers and germ. Dry milling is distinct from wet milling, which is also used for corn. The primary goal of milling is to make cereals more palatable and easier to prepare as food.1