This module covers the functionality and types of flour commonly milled; the flour treatments the miller may use; the measurement and control of quality; the numerous laboratory tests a miller may perform on wheat and flour to ensure specifications are met; breadmaking and a wide range of other flour uses.

This four-lesson course is an introduction to the flour millers finished product, upon completion students will be able demonstrate an understanding of flour types and flour quality.

Topics Covered:
- Types of Flour
- Flour Grades
- Quality Assurance
- Laboratory tests on Wheat and Flour
- Breadmaking
- Other Flour Products

Examination
The examination date for this module is Tuesday 8 May 2007.

Examination: 2 hours 30 minutes, 7 questions
Test Specification: See Guide for Mills brochure