Lesson 1Blending and millstream recombination: blending logic to meet extraction/ash targets, use of midstreams and tailstreamsThis part explains blending millstreams to hit flour specs. It covers core, mid, tail stream types, ash and colour check, yield goals, and auto scales plus recipes 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, labelling, storing finished flour to keep quality. It explains moisture and air control, pack materials, tracking systems, and 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 tempering and adding strength after milling. It talks moisture even, vitamins, minerals, boosters add, 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 spots must-watch points where bad settings hurt yield or quality. It focuses temper moisture time, break reduce roll gaps diffs, sifter mesh air that rule ash, starch harm, specks.
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 run, plansifters plansackers. It explains sieve setup, purifier links, sift plans control 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 cleaning to prep wheat for temper. It covers scalp, air suck, stone pull, metal catch, scourers, settings to clear dust stones metals seeds low 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 receive from truck to silo. It details sample plans, quality safety tests, grade, sort by class, blend plans for steady milling.
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 opening kernels low flour harm. It covers roll faces, corrugate spiral, gap diff settings, feed control, break frees clean endosperm limits bran dust 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 sequencingThis part checks reduce system grinding middlings to flour. It covers smooth rolls, step size cut, feed stock spread, starch harm heat control, reduce size order.
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 purifiers scourers clean grade middlings. It explains air flow shake sieve pick bran out, settings semolina clean yield, scourers cut surface dirt bran stick.
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 temper before mill. It explains water add math, target levels wheats, time temp on bran tough endosperm crumbly, usual soak times controls.
Moisture addition and target calculationsTempering time and temperature effectsSingle versus multistage temperingMonitoring kernel hardness and friabilityTypical soaking times and adjustments
