The discovery that grain could be ground to make a mixture called meal have been extremely important because raw wheat is not particularly edible.
Wheat as a staple food with over 700 million metric tons annual crop volume, plays a crucial role in our nutrition. It has to be cleaned and grinded into ‘flour’ first before being processed for a tasty and consumable end product. Moreover, the quality of flour is also directly related with the crop quality, how it is processed, as it should keep its nutritional value and other unique characteristics. Whether the flour is used for bread, pastries, biscuits or cookies; a very good processing capability for the end product starts with a successful milling process.
Gradual developments in milling techniques, especially the introduction of the rotary mill around 1000BC, meant improvements in flour for baking. While establishing watermills and windmills around Eventually in the 11th Century enabled real progress, most of the common machines, such as the roller mill, were developed around 19th century and are still in use in present-day mills.
It took a long way for the flour milling process come this far, grinding of wheat between millstones into today’s modern production facilities.
As the founder of the Roller Milling Revolution, Henry Simon Milling first mechaniz mechanized industries in Great Britain later the whole world. Since 1878, we provide technological advancement and customized solutions for flour milling industry worldwide with our engineering, expertise and knowledge in grain processing technologies more than 140 years.
