Flour production begins with the harvesting of grains, primarily wheat, which are then cleaned to remove impurities. The cleaned grains are dried and stored before being milled. During milling, the grains are ground into flour, with the process varying depending on the type of flour desired, such as all-purpose, whole wheat, or bread flour. After milling, the flour is sifted to achieve the desired texture and consistency. It may also undergo additional processes, such as bleaching or enrichment, to enhance its quality and nutritional value. Finally, the flour is packaged and distributed for use in baking and cooking.