Before Milling

At all times it needs to be remembered that wheat is a food ingredient used to make a whole range of food stuffs. It is therefore essential that wheat supplied to millers meets their requirements as well as any contract specifications. Upon delivery various tests are carried out to determine moisture content; protein content and quality; impurities; specific weight; and enzyme activity associated with grain germination. The specific variety of wheat may also be checked.

Intake tests are carried out in accordance with the nabim Recommended Code of Practice for Wheat Intake. This sets out in simple terms how millers expect suppliers to treat grain, what suppliers can expect at grain intake and how any difficulties will be handled should they arise.

Wheat preparation

When delivery is accepted, wheat is tipped from the lorry and transferred to the mill silo. Prior to milling the wheat is passed through the screenroom, to remove all impurities before it is milled.

The screenroom consists of a variety of sifters, aspirators, de-stoners and scourers, separating unwanted material based on the principles of size, shape, specific weight, natural peculiarity and air resistance. More information can be found in nabim's Wheat and the Screenroom textbook.

Once the wheat has been cleaned it is conditioned. Wheat is conditioned by the addition of water which softens the outer pericarp (bran) layer of the wheat and enhances the release of the inner white endosperm at the time of milling. This dampening process is often controlled by an automatic moisture measurement system, determining the exact water quantity required; based on the wheat's current moisture content and temperature.

Once conditioned, the wheat is rested within 'conditioned wheat bins' for up to 24 hours.