Once the corn is collected, the grains are separated from the straw then beaten and winnowed. Traditionally, winnowing was done with large wicker baskets which one shook so that the lightest particles flew away. After the sifting and crushing, one still needs to filter the flour.
It is through these tiresome stages that one manages to obtain a flour as tasty as the Organic whole wheat flour. Other know-hows, quite as traditional, provide flours such as the Chestnut flour, the Corn flour for polenta or the Organic buckwheat flour.