Wheat is processed into two main products: flour and bran.  The milling process begins with cleaning the wheat grains to remove impurities, followed by conditioning to ensure optimal moisture content. The grains are then ground into flour, separating the endosperm from the bran and germ. The main products derived from this process are flour for human consumption, and bran, commonly used as animal feed.  

In the European market, a significant portion of wheat is also allocated for biofuel production, in countries like Germany and France, where sustainability initiatives have increased the demand for biofuels. 

Egypt imports about 12 million mt of wheat annually for flour processing. The imports are split evenly between the state and private sectors. The state imports wheat to subsidize flour for Baladi bread, a staple for most Egyptians, while private importers cater to various sectors: about 15% for flour exports, 33% for industrial uses like pasta and biscuits, and 53% for bakeries and direct consumers. 

When milling one metric ton of wheat, a privately owned mill in Egypt produces around 720 kg of flour and 280 kg of bran. In contrast, state-owned mills, which focus on Baladi bread, achieve a higher extraction rate of 870 kg of flour. 

Alongside bran, lower protein wheat plays a crucial role in animal feed. It is an important component due to its high energy content and digestibility, making it a valuable ingredient in livestock diets like poultry and swine, as it supports growth and development during critical stages. For example, young chicks and piglets benefit from wheat's energy-dense properties, promoting healthy growth and weight gain. In some countries, such as Indonesia 2.6 million mt is utilized for this purpose. 

France is the largest wheat producer in the EU. France's wheat processing is pivotal for domestic use in flour milling, animal feed, starch and gluten manufacturing, and alcohol production, including bioethanol.