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 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
2 questions
Mill balance and performance 2 1/2 questions

Past Papers