Milling Particle Size
Mesh Size Comparison Chart
Mesh Number | Inches | Microns | Millimeters |
3 | 0.265 | 6730 | 6.73 |
4 | 0.187 | 4760 | 4.76 |
5 | 0.157 | 4000 | 4 |
6 | 0.132 | 3360 | 3.36 |
7 | 0.111 | 2830 | 2.83 |
8 | 0.0937 | 2380 | 2.38 |
10 | 0.0787 | 2000 | 2 |
12 | 0.0661 | 1680 | 1.68 |
14 | 0.0555 | 1410 | 1.41 |
16 | 0.0469 | 1190 | 1.19 |
18 | 0.0394 | 1000 | 1 |
20 | 0.0331 | 841 | 0.841 |
25 | 0.028 | 707 | 0.707 |
30 | 0.0232 | 595 | 0.595 |
35 | 0.0197 | 500 | 0.5 |
40 | 0.0165 | 400 | 0.4 |
45 | 0.0138 | 354 | 0.354 |
50 | 0.0117 | 297 | 0.297 |
60 | 0.0098 | 250 | 0.25 |
Corn
Large grits usually pass through a 1.19 mm sieve (US No. 14) and ride on a 0.59 mm sieve (US No. 28), whereas regular and small grits have particle that ride on the US No. 40.
Polenta is about 3mm so about a #6 or #7 sieve.
Corn flour is a #30.
Dent corn (field corn) is usually ground for corn meal, yellow grits and corn flour.
Flint corn (yellow or Indian) can be ground into the above, also preferred corn for Polenta.
Both dent and flint corn can be made into hominy, dried and then ground for white grits or for Masa Harina flour.
Grains
#60 mesh for cake flour (fine flour).
#50 mesh for regular flour
#40 mesh for high extraction flour (brown flour).
#30 for whole grain flour.
I don’t have a size for cracked grains but suspect a #14 (this would for Bulgur also).
Semolina flour from Durum wheat is a #40.
#30 for steel cut oats.
#50 for oat flour
Couscous (a pasta) is a #30
Others
Beans have been used for flours for thousands of years as an extender, a flavoring or one if the main ingredients. Having them in a smaller particle size or powdered form could save time and effort. I would personally stay away from the beans that have the higher natural toxin levels unless you are using them in a manner that will denature the toxins. In the research I found all you have to do is mill them, particle size your choice.
Buckwheat has also been used historically in cooking, it is actually a not a grain. #50 mesh.
Rice can also be milled into flour, white and brown, as well as many other grains and seeds.