A new quality standard for everyday wheat-based foods

The outer protective coat of the wheat grain is a porous layer directly exposed to the environment. It can accumulate dirt, dust, microorganisms, fungi, pesticide residues and naturally occurring toxins, including mycotoxins. It may also contain insect eggs and other biological contaminants.

In conventional milling, this outer layer is not removed before processing. The grain is crushed as a whole, meaning that this potentially contaminated layer enters the production process from the beginning and can remain in the final flour.

The problem is, that many contaminants are not effectively eliminated by cooking or baking. Instead of attempting to manage contamination after processing, the PureGrain approach eliminates it at the source. The removal before processing represents the most reliable approach. This is why the PureGrain wheat-skinning process is the most reliable solution. It preventively removes the outer protective coat before any milling takes place. This is a physical separation process, not a chemical or thermal treatment. Comparative laboratory results show substantial reductions in microbiological load and unwanted substances, including moulds, mycotoxins, germs and certain heavy metals after skinning.

By significantly reducing contaminants, the PureGrain process makes lower contaminant levels technically achievable, supporting the development of stricter regulatory standards over time. This is particularly important for children’s health, as their lower body weight leads to faster exposure to tolerable toxins intake levels.

The PureGrain wheat-skinning process is also highly relevant for producers of Halal and Kosher products, as it physically removes insect eggs and other biological contaminants, whereas in conventional processing they are typically only inactivated and remain in the product.

Our clients can offer products that are not only safer than conventional alternatives, but also than organic products. Organic products are not safe from naturally occurring toxins such as mycotoxins. Mycotoxins can only be reliably reduced through the preventive skinning process.
Furthermore, wheat intolerance becomes increasingly relevant. Products based on skinned wheat offer improved tolerability, as potential sources of intolerance are reduced with the removal of the outer protective coat. Products based on skinned wheat offer real added value to customers.

Safe, nutrient-rich and well-tolerated products are essential, but only when combined with strong baking performance and good taste does the offer become truly unique.
The removal of the coarse and bitter outer protective coat fundamentally changes the baking properties of flour made from skinned grain and results in a more refined, balanced taste in finished products.

The PureGrain wheat-skinning process allows precise control over flour characteristics. Because the natural composition of the grain is preserved, it becomes possible to produce flour with defined functional properties, including a homogeneous particle size distribution. This ensures consistent processing behaviour and reliable results in baking and food production. At cellular level, the starch structure remains intact, supporting strong and stable baking performance. At molecular level, the natural balance of the grain is preserved, allowing vitamins and minerals to remain stable and biologically active.

The result is a combination of the processing reliability and fine structure of a type flour with the nutritional substance of true wholegrain.
Skinned wholegrain flour combines wholegrain-level nutrition with excellent functional and sensory properties in real food applications. It produces bread with good volume and structure, wholegrain pasta with stable al dente texture and pleasant mouthfeel, and pastries, cakes and biscuits with a refined texture and excellent taste. Unlike many conventional wholegrain products, which often result in dense structure, bitterness and limited versatility, skinned wholegrain enables both savoury and sweet applications with high acceptance.

Products that are traditionally made with refined white flour can be produced entirely from skinned wholegrain flour, without additives and without any inclusion of white flour. This applies to both savoury and sweet applications.
In contrast to conventional refined flour products, which tend to break down quickly into a soft starch mass in the mouth, products made from skinned wholegrain retain structure, texture and a natural sense of substance. They offer a more satisfying chewing experience and a more stable mouthfeel.

The result is a flour in its natural state, without the outer layer that negatively affects baking performance, suitable for both artisanal and professional use.

By artisanal bakery, without additives and without white flour