Module 3

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.

Topics Covered

  • 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 10 May 2018 and will accord with the test specification to be finalised shortly and to be set out in the course workbook.

Duration: 2 1/2 hours, 10 questions

Test Specification (Provisional)

Milling – historical and modern 3 1/2 questions
Milling machines and pneumatic conveying 2 questions
Flour processing and redressing; Production of bran, wheatfeed,
germ, wholemeal and brown flour
1 1/2 questions
Mill balance and performance 3 questions

Past Papers