The process of production of wheat flour is triggered by the removal of silos from the necessary quantity of wheat for the respective mill, followed by the cleaning and humidification phases. When the wheat is ready, the mill is started which is made in several cylinder mills, followed by sieving on flat sieves in order to separate the various constituents of the wheat grain: endosperm / flour, bark / meal and germ. In a continuous process, the flour is corrected and fortified and is ensiled, remaining between 7 to 10 days at rest. When requested, it is then bagged.