[Avodah] A halachic problem in measuring wholemeal flour

[Simon Montagu via Avodah]

On Mon, May 4, 2015 at 4:46 AM, Joe Slater via Avodah <
avodah at lists.aishdas.org> wrote:

> I have recently become aware of a practical halachic problem with
> measuring wholemeal flour for the shiurim of challah and the kezeitim of
> matzot mitzva. I don't think this issue is generally recognised, and I hope
> Areivim members will be able to bring it to appropriate authorities'
> attention.
>
> Traditional flour mills produced a mixture of white flour and bran by
> grinding whole grains between millstones. This mixture was sifted to
> produce finer or coarser grades of flour by removing more or less bran,
> respectively. Halachically, the bran that is removed has changed its
> status: dough produced from bran is not subject to challah. Furthermore,
> mixing bran back into its flour does not restore its status: the bran and
> flour are not "mitztaref". (See Challah 2:6)
>
> This was not an issue with traditional mills: nobody would sift bran out
> of flour and then ruin the white flour by replacing the bran. This is not
> the case today, though.
>

Just a thought: perhaps the halacha that the bran and flour are not
mitztaref depended on the metziu't that nobody would return bran to white
flour? So if returning the bran to the flour is now the normal way of
producing wholemeal flour, maybe today they are mitztaref?
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