Mill Processes and Performance
This course addresses the history and practice of the modern flour milling operation; mill machinery and processes; the manufacture of different flours and co-products; the importance and achievement of mill balance; the measurement and improvement of mill performance.
Students will gain an understanding of break, scratch and reduction systems; scalping and grading; purification; and flour dressing, whilst also being able to demonstrate a working knowledge of general milling principles.
- Milling History
- Modern Flour Milling
- Milling Machines
- Flour Processing
- Production of Bran, Wheatfeed and Germ
- Legal Responsibilities
- Health and Safety Culture
- Wholemeal and Brown Flours
- Mill Balance
- Mill Performance
The date for examination on this module is Thursday 9 May 2019 and will accord with the test specification to be finalised shortly and to be set out in the course workbook.
Duration: 3 hours, 10 questions
Test Specification (Provisional)
|Milling – historical and modern||2 1/2 questions|
|Debranning and peeling; milling machines||3 questions|
|Pneumatic conveying; flour processing and redressing; production of bran, wheatfeed,
germ, wholemeal and brown flour
|Mill balance and performance||2 1/2 questions|