1. Sun-drying: After wheat is harvested from the ground by machinery, it must be sun-dried. Sun drying mainly uses light and temperature to evaporate the water in wheat, and at the same time, it is necessary to clean some wheat bran, that is, wheat skin.

2. Sieve the wheat. After the wheat arrives at the flour mill, it should be poured into the machine for screening. This is mainly to screen out dust, pebbles and the like. Add water to moisten the wheat, and in the process of sieving the wheat, add an appropriate amount of water to moisten the wheat.

3. Let the wheat stand still. The watered wheat should be put in a woven bag and let stand overnight, that is, let the water penetrate into the wheat thoroughly to prepare for grinding the wheat the next day.

4, grinding wheat, pouring wheat into the flour mill, modern flour mills dig a pit next to the machine, and the flour mill automatically sucks wheat for grinding.

5. Stir the flour+wheat bran. The ground white flour should be turned over manually, so that the moisture in the flour can be evaporated and the shelf life of the flour can be prevented from being affected by moisture after being directly bagged. The other hole is connected with wheat bran, which is the outer shell of wheat.