Partially Milled

Partially milled grain refers to grains that have undergone some processing but still retain a portion of their bran and germ. This process is less intensive than full milling, which removes these outer layers. Partially milling aims to preserve more of the grain's natural nutrients and fiber.

Manufacturers use partially milled grains to add texture, flavor, and nutritional value to products. They are often found in baked goods like cakes, muffins, and pastries, as well as in some frozen desserts. The presence of bran and germ contributes a slightly coarser texture and a nuttier taste.

Partially milled grains are generally considered safe for consumption. The FDA has not established specific regulations for 'partially milled' as a category, but whole and minimally processed grains are encouraged in healthy dietary patterns. Some research suggests that consuming whole or minimally processed grains can be part of a diet that supports heart health and digestion. The WHO/IARC has not specifically evaluated partially milled grains.