Cereals & Grains Association
Log In

Chapter 2: The Flour Mill Laboratory

Wheat Flour Milling, Second Edition
Pages 47-100
DOI: https://doi.org/10.1094/1891127403.002
ISBN: 1-891127-40-3


The mill laboratory is the department in which staff evaluates the quality of incoming wheat and controls the quality of end products. The laboratory also performs various tests of intermediate materials in the mill as required to optimize mill performance. The miller makes many decisions related to wheat blending, wheat conditioning, mill adjustment, and flour blending based on data generated in the mill laboratory. Depending on the mill size, type of equipment in the laboratory, kinds of flours produced, and frequency of wheat mix changes, the mill laboratory operates between 8 and 24 hr a day, and it is staffed accordingly. Just as management enforces mill procedures, it should enforce safety rules and procedures in the laboratory. Safety rules and arrangements, such as the locations of fire blankets, fire extinguishers, electrical switches, and warning signals, should be reviewed with employees regularly.