This four-lesson 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
- Wholemeal and Brown Flours
- Mill Balance
- Mill Performance

Examination
The examination date for this module is Thursday 3 May 2007.

Examination: 2 hours 30 minutes, 10 questions
Test Specification: See Guide for Mills brochure