Grain milling turns wheat into flour for baking and other purposes. The process involves inspection, cleaning, conditioning, and grinding with corrugated rollers. The resulting flour is sieved, purified, and packaged under the watchful eye of the miller.
The process of milling grain is what turns this important grain into flour so it can be used to make a variety of foods. Once the grain has been harvested, the milling process begins with inspection and cleaning. Then the grain is conditioned so that the parts of each kernel separate more easily and the milling process begins. The milling takes place in several stages until the resulting flour reaches the desired consistency and while the miller keeps an eye on the process to ensure a high quality result.
Grain milling turns wheat grains into a usable product, namely flour. Flour can be used for making baked goods such as breads and cakes, as well as for a number of other purposes, including coating fried foods and thickening sauces. People have been grinding grain into flour since ancient Roman times, and the process and tools used have evolved over the years.
Contemporary grain milling usually takes place in an industrial setting and the process begins with an inspection of the harvested grain. This stage of the process is to ensure that there is no mold, insect infestation or other issues that could prevent the grain from being used. After the inspection is complete, the next stage is cleaning, which removes any impurities along with the unusable parts of the grain. Cleaning involves the use of separators to remove unwanted material, including other grains, straw, dust, seeds, sticks, stones or metal. The grains of wheat are then scraped off, removing the outer husks and any dirt or impurities trapped in the creases.
After the grains have been thoroughly cleaned, the next step in grinding the grain is conditioning. The purpose of conditioning is to bring the wheat grains into an optimal state for milling. Moisture is added in a process called tempering to easily separate the kernel parts and to strengthen the outside while “softening” the inside. Once the grain is in prime condition, it is stored for 24 hours or less until it is ready to be ground into flour.
When milling grain, the grinding process takes place by means of a series of corrugated rollers. The roller sets have a variety of corrugated surfaces which are intended to produce different sized particles. The grains of wheat are measured and placed in the rollers from the containers, the rollers grind and break them. They are then collected, measured, sorted and returned to the rollers for further grinding with the particles getting smaller each time.
Once the desired consistency has been reached, the flour is sieved, purified and packaged. The miller monitors the grain milling process, evaluating progress and deciding which rollers and surfaces to use to produce the desired results. The milkers also adjust the rollers to the appropriate settings to produce the maximum yield of high quality flour with minimal waste.
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