Manufacturing and Production

Grain Milling and Cereal Processing

A mill is judged on extraction rate and flour specification, and both are set by decisions made in the grain intake and the conditioning bin rather than on the roller floor. This course starts where the grain does. Delegates work through grain receiving, sampling and the quality parameters that determine what a consignment can produce, including moisture, hectolitre mass, screenings and falling number. Cleaning and the separation principles behind each machine follow. Conditioning and tempering are covered, since water addition and rest time govern how the endosperm releases. The milling diagram is worked through: break rolls, reduction rolls, sifters and purifiers, and what each stream contributes. Extraction, ash and flour specification are addressed. Fortification and additive dosing follow. Storage, infestation control and fumigation are covered. The course closes on maize and other cereals, on mill balance and on troubleshooting a specification failure.