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THE ROLLER FLOUR MILLING REVOLUTION - Keeping up-to-date

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Regular readers of GFMT may recall that I am writing a series of articles which connect the 21st century flour roller-milling industry with its beginnings more than 150 years ago and its history.
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  Digital Re-print - September | October 2014 THE ROLLER FLOUR MILLING REVOLUTION - Keeping up-to-date www.gfmt.co.uk  Grain & Feed Milling Technology is published six times a year by Perendale Publishers Ltd of the United Kingdom. All data is published in good faith, based on information received, and while every care is taken to prevent inaccuracies, the publishers accept no liability for any errors or omissions or for the consequences of action taken on the basis of information published. ©Copyright 2014 Perendale Publishers Ltd. All rights reserved. No part of this publication may be reproduced in any form or by any means without prior permission of the copyright owner. Printed by Perendale Publishers Ltd. ISSN: 1466-3872 A new dawn for...In 2015, welcome to...   July 5, 1880. THE MILLER page 217 HIGH COURT OF JUSTICE – Chancery Division (Before Mr Justice Stirling)THE GERM MILLING CASE The Germ Milling Company v. Robinson THE ATTORNEY-GENERAL:  I appear for the Company who are, as their name indicates, a milling company carrying on their business in Glasgow and the defendant, Mr Robinson, is also a miller carrying on business at Deptford. I should like, in a few words, to give your Lordship a general idea of the modes in which milling was carried out in this country until recent  years, and how it has been carried on in foreign countries. In this country the system generally adopted has been what is called “low grinding.” The machinery still in use in the greatest number of mills in this country is the upper and lower millstone. Figures show that there are about 8,000 mills in this country and that there are not more than 500 of what are called roller mills. But although the number of roller mills is small that does not represent their importance for in them is produced a far greater quantity of flour and meal than in the others. The ordinary stones, made of French burrs, consist of a nether millstone, which is fixed, and an upper millstone which rotates, the face of each stone being marked by what are called “land” and “furrow” marks which in the rotating action of the upper stone – the stones being so closely set that the distance between them is not more than the thickness of a sheet of ordinary paper – crushes and also cuts and grinds the wheat berries between them. T his outline of “traditional” flour milling practice was a reflection of the times – late 19th century – but a ‘Revolution,’ implies change and the increasingly successful flour mills were within the 500 to which the Attorney-General refers. One of the principal “foot-soldiers” or facilitators of the Roller Flour Milling Revolution was Henry Gustav Simon (1835 – 1899), a German-born engineer. Armed solely with an Engineering Diploma from the Zurich Technical Polytechnical School and a ‘surcharge of mental energy and business initiative’ he moved to Manchester in 1860; by 1867 he was a naturalised British Subject with his own office as a consulting engineer. His first real success was in 1878 and the introduction of a roller milling plant for McDougall Brothers in Manchester. (from Wikipaedia entry, edited by Bryan McGee). By January 1885, only 5 years after the Attorney-General pero-ration in the Germ Milling Case, Simon paid for this double page advertisement in THE MILLER which illustrates the rapid pro-gress of the Roller Flour Milling Revolution (Figure 2) The Germ Milling Case illus- trated of the importance of the separation of the wheat germ from the bran and endosperm in the roller milling process. The Attorney-General explained to  the Court that: “... the germ should be abstracted [because], from its oleaginous character, if is allowed  to remain in the flour it contains elements which by fermenting would lead to sourness in the flour. . . . This elimination of  the germ has commanded great by Rob Shorland-Ball RESEARCHING AND REPORTING   THE ROLLER FLOUR MILLING REVOLUTION Figure 1: Intellectual framework for the research dataFRAMEWORK STRUCTUREFRAMEWORK DETAILS u  Growing – wheatã Processing – turning the wheat to flour ã Stone milling – the traditional ‘sudden death’ processã Experimenting – with milling processesã Globalising – wheat from central Europe and North Americaã milling machinery from Hungary and the USAROLLER FLOUR MILLING REVOLUTION starts in the UK from 1850sã Designing and building new machinery and new millsã Transporting – wheat [roads, canals, railways, rivers, sea-ways] u  Storing – silos at the mill u  Receiving, cleaning and conditioning – wheat at the mill u  Blending – mixing English and overseas wheat u  Blending – mixing English and overseas wheat u  Grading and packing stocks – flour and other products u  Advertising – marketing the stocks u  Distributing – stocks to marketã Transporting – wheat [bulk by roads and sea-ways] u  Baking – bread is the single largest market for flour ã Branding – HOVIS; HOMEPRIDETELLING THE ROLLER FLOUR MILLING STORY in the 21st CENTURY Keeping up-to- date R egular readers of GFMT may recall that I am writing a series of articles which connect the 21st century flour roller-milling industry with its beginnings more than 150 years ago and its history. New readers, and perceptive ‘regulars,’ may have noticed  that GFMT’s title has been enhanced to become global and to acknowledge the importance of storage. So this is No 1 in a new volume of a journal first published in 1891 as MILLING and still providing a valuable source of reference.So how can my research output be as up-to-date and relevant as GFMT? I think the fact there was a revolution in this industry is a key factor because it was a social and a technological revolution which had an impact that is still significant – and relevant – today. My researches are discovering much data: in text, input and output figures, pictures, map evidence, publications, memories including some oral history from millers and mill engineers and more memories from retired folk. The databank which will hold  this material, and make it available to enquirers and teachers, is The Mills Archive Trust [MAT] in Reading and it illustrates the relevance of the data that Perendale Publishers Ltd have become a MAT Patron so we are working together. I find it helpful to have an intellectual framework for the research data and here is a start (Figure 1). 50 | September - October 2014GRAIN & FEED MILLING TECHNOLOGY F  September - October 2014 | 51GRAIN & FEED MILLING TECHNOLOGY MYANMAR’S BIGGEST INTERNATIONAL AGRICULTURE, GRAINS, FEED & LIVESTOCK PRODUCTION EXHIBITION 9-11 DECEMBER 2014TATMADAW HALL, YANGON 9 - 11 DECEMBER 2014 4 (+603) 4041 9889(+603) 2770 5301fong@ambexpo.com09 42070165195-1-254765may@ambexpo.com AMB EVENTS GROUP Organised & Managed by: www.ambexpo.comwww.agrilivestock.net Very successful! A show of international standards! Mr. Jonathan ZhengZHENG CHANG We have not seen before a Show of such international standard in the livestock industry in Myanmar Mr Win SeinVice ChairmanMyanmar Livestock Federation Hosted by:Media Partners:Supporting Organisations:Platinum Sponsors:Gold Sponsors:Silver Sponsor: F Figure 2     Turning ideas into opportunities.PROGRESSIVE FOOD PROCESSING  Imagine the possibilities wenger.com BELGIUM TAIWAN BRASIL CHINA TURKEY INDIA Is it time to shift production to a more favorable continuous process? You can get higher levels of thermal energy than ever thought possible – for a more gentle cooking process compared to high-shear cook. With Wenger’s Thermal Twin Screw Extruder, products high in corn or rice   content are processed without the stickiness typically encountered in conventional extrusion systems. The Thermal Twin design allows ingredients to be  fully cooked without damage to the starch or  protein matrix.Contact us now for details on the revolutionary Thermal Twin Screw Extruder Series to learn how it can transform your process and your bottom line. Excellent firms don’t believe in excellence - only in constant improvement and constant change. —Tom Peters  i
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