Lesson 1Blending and millstream recombination: blending logic to meet extraction/ash targets, use of midstreams and tailstreamsDis section explain how millstreams blended to meet flour specs. E cover class of core, mid, and tail streams, ash and color profiling, extraction targets, and use of auto scales and recipes to keep steady flour quality.
Classification of millstreams by qualityAsh, color, and protein profilingBlending logic for extraction targetsUse of midstreams and tailstreamsAutomated scales and recipe controlLesson 2Finished flour packing and storage: protecting against moisture uptake and oxidation, traceability and labelingDis section cover how finish flour packed, labeled, and stored to save quality. E explain moisture and oxygen control, packing materials, traceability systems, and warehouse ways dat stop infestation, caking, and dirt.
Bagging lines and bulk loading systemsPackaging materials and barrier propertiesMoisture and oxygen control in storageLabeling, coding, and traceability recordsWarehouse hygiene, pests, and stock rotationLesson 3Flour conditioning and fortification: tempering, emulsifier or improver additions, storage in silos and microbial controlDis section cover flour conditioning and fortification after milling. E talk tempering for moisture evenness, add of vitamins, minerals, and improvers, silo storage conditions, aeration, and microbe control to ensure safe, steady flour.
Post-milling flour tempering objectivesVitamin and mineral premix handlingEmulsifiers and functional improversFlour silo design and aeration controlMicrobial risks and mitigation stepsLesson 4Critical control points where poor settings harm quality: conditioning moisture/time, roll gaps and differential, sifter mesh/openings and airflowDis section spot critical control points where bad settings hurt yield or quality. E focus on tempering moisture and time, break and reduction roll gaps and diffs, and sifter mesh and airflow settings dat rule ash, starch damage, and speck count.
Tempering moisture targets and timingRoll gap setting and differential controlFeed rate, roll wear, and temperatureSifter mesh selection and maintenanceAirflow balance and tailing managementLesson 5Sifting plans and plansacker operation: plans, purifier passages, and how sieving fractions are arranged to control ash and particle sizeDis section describe design and work of sifting systems, including plansifters and plansackers. E explain how sieves arranged, how purifier passages fit in, and how sifting plans control ash spread, granulation, and millstream class.
Plansifter layout and flow diagramsSieve cloth selection and maintenancePlansacker operation and bag changeoverPurifier passages within the sifting planGranulation and ash control by streamsLesson 6Cleaning: equipment (scourers, aspirators, destoners, magnetic separators, sieves), objectives and typical operational settingsDis section review cleaning works dat prepare wheat for tempering. E cover scalping, aspiration, destoning, magnetic separation, and scourers, with settings dat remove dust, stones, metals, and foreign seeds while cut sound grain loss.
Cleaning flow sheet and line layoutScalpers, sieves, and aspiration unitsDestoners and gravity separationMagnetic separators and metal controlScourers and surface dust removalLesson 7Grain reception and intake: sampling protocols, official tests to run on arrival, storage segregation and blending logisticsDis section explain grain receiving steps, from truck come to silo share. E detail sampling plans, official quality and safety tests, grading, separation by quality class, and blending plans dat back steady milling work.
Truck inspection and unloading safetyRepresentative sampling and sample handlingOfficial quality and food safety testsGrading, rejection, and acceptance criteriaSegregation and blending in silo managementLesson 8Breaking system (break rollers): function, roll configuration, crack sizing, and typical roll gap/speed considerationsDis section check break system, where kernels open with small flour damage. E cover roll surface types, corrugation and spiral, gap and diff settings, feed control, and how break release clean endosperm while limit bran powder and specks.
Objectives of the break systemRoll surface, corrugation, and spiralBreak roll gap and differential settingsBreak release, sizing, and tailingsMonitoring bran powder and speck levelsLesson 9Reduction system (reduction rolls): gradual size reduction, control of starch damage, and reduction sequencingDis section analyze reduction system, where middlings ground to flour. E cover smooth roll setup, gradual size cut, feed and stock spread, control of starch damage and heat, and order of reduction and sizing passages.
Role of reduction versus break systemSmooth roll surface and feed distributionGradual reduction and stock recyclingStarch damage and temperature controlReduction and sizing passage sequencingLesson 10Purifiers and scourers: role in bran removal and semolina quality for high extraction; particle size and airflow tuningDis section focus on purifiers and scourers used to clean and grade middlings. E explain how air flow, vibration, and sieve pick remove bran, how settings affect semolina pure and yield, and how scourers cut surface dirt and stick bran.
Purifier construction and working principleAirflow, deck load, and vibration tuningMiddlings sizing and sieve selectionSemolina purity versus yield tradeoffsScourer types and operating parametersLesson 11Conditioning/tempering: hydration targets, time/temperature effects on bran toughness and endosperm friability, typical moisture adjustments (1.5–3% increase) and soaking timesDis section detail wheat conditioning and tempering before milling. E explain moisture add counts, target levels for different wheats, time and temp effects on bran toughness and endosperm friability, and typical soak times and controls.
Moisture addition and target calculationsTempering time and temperature effectsSingle versus multistage temperingMonitoring kernel hardness and friabilityTypical soaking times and adjustments
