Milling

We have two Buhler Laboratory and 2 Quadromat Junior Mills in our facilities.

Milling performance indicates an increase in extraction levels, but also a corresponding increase in flour ash and starch damage. Some of the increase in extraction levels may be due to the use of a new Buhler laboratory mill used in analyzing this year’s crop, but the increased 1000 KWT in western areas and an increase in average kernel size are also likely contributing factors. Dough performance reveals higher absorption levels that are a full percentage point higher than both last year and the five-year average. Farinograph stability indicates a much weaker mixing crop. Wheat grades, as defined by the Federal Grain Inspection Service (FGIS) of the USDA Grain Inspection, Packers and Stockyards Administration (GIPSA), reflect the general quality and condition of a representative sample. U.S. grades are based on test weight and include limits on damaged kernels, foreign material, shrunken and broken kernels, and wheat of contrasting classes. Each determination is made on the basis of the grain when free from dockage.

Flour is evaluated for several factors to determine overall milling efficiency, grade, soundness and functional properties.

Extraction or the proportion of the wheat kernel that can be milled into flour, is important to mill profitability. For purposes of this survey, test milling was conducted with a Buhler laboratory mill. Results are suitable for comparison between crop years; however yields are lower than those obtained in commercial mills.

Another measure of milling efficiency and of flour grade is the ash content, or mineral residue, remaining after incineration of a sample. The lower the ash, the whiter and more refined the flour.

Starch damage measures physical damage to a proportion of the starch granules of flour. The level directly affects water absorption and dough mixing properties.