Additional grinding or processing that occurs after an initial milling or processing stage, or residual material left after grinding.
From 'after' (Old English 'æfter') and 'grind' (Old English 'grindan', from Proto-Germanic 'grindan'). Technical term in milling and food processing.
In flour mills, the aftergrind—material caught in second-stage grinding—was historically sold separately as a lower-grade flour or feed ingredient, creating profits from 'waste' products.
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