Lesson 1Blending and millstream recombination: blending logic to meet extraction/ash targets, use of midstreams and tailstreamsThis part explains mixing millstreams to meet flour specs. It covers types of main, mid, tail streams, ash and colour check, yield goals, use of auto scales and plans for steady flour.
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 labelingThis part covers packing, marking, storing done flour to keep quality. It explains water and air control, pack materials, track systems, store ways to stop bugs, lumps, 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 controlThis part covers flour wetting and adding strength after mill. It talks even moisture, add vitamins, minerals, helpers, silo store, air flow, germ control for 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 airflowThis part names must-watch points where bad settings hurt yield or quality. It focuses wetting water and time, break and grind roll gaps and speeds, sifter cloth and air for ash, starch harm, bits.
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 sizeThis part describes sift system design and work, plansifters and plansackers. It explains sieve order, cleaner air paths, sift plans for ash spread, grain size, stream types.
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 settingsThis part reviews clean steps to ready wheat for wetting. It covers rough sift, air blow, stone take, metal pull, scourers, settings to remove dust, stones, metal, bad seeds with low good 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 logisticsThis part explains grain take steps, truck come to silo place. It details sample plans, quality safety tests, grade, sort by class, mix plans for steady mill 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 considerationsThis part checks break system, open grains with low flour harm. It covers roll types, teeth and twist, gap speed set, feed control, break free clean inside with low bran dust bits.
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 sequencingThis part checks grind system, middlings to flour. It covers smooth rolls, slow size cut, feed spread, starch harm heat control, order of grind and size steps.
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 tuningThis part focuses cleaners and scourers to clean grade middlings. It explains air flow shake sieve pick remove bran, settings for clean yield, scour cut surface dirt 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 timesThis part details wheat wetting before mill. It explains water add math, goals for wheats, time heat on bran tough inside break easy, usual soak time controls.
Moisture addition and target calculationsTempering time and temperature effectsSingle versus multistage temperingMonitoring kernel hardness and friabilityTypical soaking times and adjustments
