The effects of different grain peeling modes on the yield and quality of triticale intermediate milled products and flour were studied. Triticale grain peeling prior to milling increases the total yield of flour and improves its quality. Analysis of the flour quality obtained from triticale grain under different peeling modes showed that the highest whiteness index of 60 and 56 units was recorded, when grain was moistened to 15% with the peeling rates of 2.1 and 3%, respectively. The total yields of flour in this case were 76 and 77%, respectively.