The isolation of starch and gluten out of wheat requires sophisticated techniques. In the past it was mainly hand operated. Two methods: Martin process and Hydrocyclone process, as well as the advantages and disadvantages of them are described. The modem methods of separation the components of wheat involve a three phase separator and/or decanter or the combination of the traditional and novel methods. The usage of three phase separators and decanters gives a lot of advantages to improve the wheat starch and gluten processing. It is possible to adjust the process to different raw materials and to optimise the yield of products and by-products, as well as reducing the quantity of effluent per ton of flour.