The Decline of Local Grist Mills: Impacts of Industrial Flour Production

The video discusses the operations of major mills, focusing on the production and distribution of flour. It explains the milling process, particularly the removal of the germ and bran to extend shelf life, which affects the nutritional value of flour. The video also covers the enrichment process to restore some nutrients and highlights the market changes that led to the decline of small mills, as consumers preferred finer, whiter flour for products like white bread and cakes.

What is the significance of removing the germ during the milling process?

How does the milling process affect the nutritional value of flour?

What are the benefits of enriching flour after milling?

Why do major mills produce flour with a long shelf life?

What changes in consumer preferences influenced the production of finer-textured flour?