Lesson 1Blending and millstream recombination: blending logic to meet extraction/ash targets, use of midstreams and tailstreamsThis lesson explains blending millstreams for specs. Covers core, mid, tail streams, ash/colour profiles, extraction goals, auto scales/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 lesson covers flour packing, labelling, storage for quality hold. Moisture/oxygen control, packs, tracking, warehouse 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 lesson on post-mill flour conditioning, fortification. Tempering for even moisture, vitamins/minerals/improvers, silo conditions, air, germ control for safe 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 lesson spots key controls where bad settings hurt yield/quality. Temper moisture/time, break/reduction roll gaps/diffs, sifter mesh/air for ash, starch damage, 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 lesson describes sifting systems, plansifters/plansackers. Sieve setup, purifier links, plans for ash, granulation, stream sorting.
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 lesson reviews cleaning for tempering prep. Scalping, aspiration, destoning, magnets, scourers, settings to remove dust/stones/metals/seeds, save good grain.
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 lesson on grain intake from truck to silo. Sampling, quality/safety tests, grading, quality sort, blending 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 lesson on break system opening kernels low damage. Roll types, corrugations, gaps/diffs, feed, releases clean endosperm, limits bran powder/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 lesson on reduction grinding middlings to flour. Smooth rolls, step size cut, feed/stock, starch/heat control, passage sequence.
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 lesson on purifiers/scourers cleaning middlings. Air/vibe/sieves remove bran, settings for semolina clean/yield, scourers cut surface 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 lesson details pre-mill conditioning/tempering. Moisture calcs, targets per wheat, time/temp on bran/endosperm, usual soaks/controls.
Moisture addition and target calculationsTempering time and temperature effectsSingle versus multistage temperingMonitoring kernel hardness and friabilityTypical soaking times and adjustments
