Graham flour food shops, or directly from a flour mill that has experience making it. A substitute for it would be a mix of unbleached white flour and wheat middlings; this was a common substitute prior to and after the passage of the Pure Food and Drug Act in 1906, but the FDA gradually established standards and eliminated imitations from the market. Graham flour is named after Sylvester Graham (1794–1851), an early advocate for dietary reform. Graham despised the discarding of nutrients such as germ and bran when making flour for white bread, and believed that using all of the grain in
Roller Milled White Enriched Flour Roller Milled White Enriched Flour In 2017, well over 90% of the United States commercial flour production was not whole grain. Virtually all of this non-whole grain flour was produced on flour roller mills. These unique mills were first developed in Europe in the 1860’s, soon after were patented and introduced into the United States and quickly came to dominate the world’s flour milling industry as they continue to do today. Flour roller mills were specifically designed to efficiently separate the bran and germ elements of the wheat kernel. What remains is the endosperm, generally referred to as white flour.