The aim of the study was to compare the chemical composition of wheat flours obtained from different grinding stages. Two varieties of wheat with different physico-chemical properties were taken for the evaluation. Milling was carried out in 6-stages Bühler laboratory mill, MLU-202. The yield of flour form each individual grinding stage differ significantly. The highest flour yield was obtained from the first reduction stage, whereas the lowest form firs breaking stage. Flours from individual grinding stages were different in the ash content, protein content, amount and quality of gluten proteins and enzymatic activity. The results showed that by mixing adequate proportions of flour from different grinding stages is possible to obtain final product with desired chemical composition based on consumers` preferences.