Correct, as long as everything is put back together at the proper ratios then it would still be considered whole grain. The definition isn’t concerned if grain is intact/whole, just that the components that make up the grain kernel are present in the same amounts seen in nature.

I wouldn’t be surprised if after milling the components were stored. Since grains have a pretty low water content there is a low likelihood of microbial growth or degradative enzymatic reactions.

Food scientist by PhD. Sharer of food structure, processing, nutrition, trends, & history. Disprover of food myths, lies, & misinformation.

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