Milling process for wheat and similar granular food products

Claim 1

IN THE PROCESS OF MILLING WHEAT AND OTHER NATURAL GRANULAR FOOD PRODUCTS THE STEPS COMPRISING CLEANING THE GRAIN KERNELS WITHOUT WEAKENING THEIR HULL, APPLYING A SHORT FINAL TEMPERING TO THE GRAIN TO MAKE ONLY THE HULL ELASTIC, IMPACTING THE THUS CLEANED AND TEMPERED GRAIN IN A PLURALITY OF CONTINUOUSLY SUCCEEDING STEPS IN EACH OF WHICH THE GRAIN IS PROJECTED AT PREDETERMINED SPEED AGAINST AN IMPACT SURFACE IN A MANNER DESIGNED TO PROVIDE SUBSTANTIALLY A SINGLE EFFECTIVE IMPACT AT SAID SPEED, SUBSTANTIALLY MAINTAINING THE DIFFERENCE IN GRINDING RESISTANCE BETWEEN THE ELASTIC HULL AND THE BRITTLE ENDOSPERM DURING SAID SUCCEEDING IMPACT STEPS, GRADING THE BROKEN UP GRANULES AND THEREBY OBTAINING MIDDLINGS OF GRADED SIZE, SEPARATELY PURIFYING THE MIDDLINGS OF THE RESPECTIVE GRADED SIZES, EQUALIZING THE PURIFIED MIDDLINGS BY SUBJECTING AT LEAST THE COARSER GRADED SIZES TO A SERIES OF IMMEDIATELY SUCCESSIVE IMPACT STEPS WITHOUT INTERMEDIATE SIFTING, AND THEREAFTER FINISHING THE EQUALIZED MIDDLINGS TO FLOUR UPON REDUCTION ROLLS.