The whole wheat kernel consists of 3 parts, the germ that forms the centre or core of the seed, the endosperm, which surrounds the germ, and “bran” which surrounds the endosperm by forming a protective layer. The bulk of wheat production in India is processed in 3 ways. The whole wheat kernel (the germ, endosperm and bran) is finely ground into atta (used for making rotis, parathas, pooris, phulkas and other whole meal preparations), refined wheat flour or maida (used for preparing sweets, savouries, snacks, pastries and certain breads like nan and roomali roti) and semolina or sooji (used for making sweets like halvas and breakfast items like upma). Wheat is also cracked to make cereals like dalia and noodles like seviya.