British Food Journal Volume 13 Issue 9 1911

Abstract

The introduction of roller‐milling rendered it possible to utilise any variety of wheat, since the grain in this process is not subjected to severe attrition, and pulverisation of the bran is avoided as far as possible. In roller‐milling the wheat grain is reduced to flour in gradual stages (gradual reduction process), during which the offal is continually removed by sifting and by the use of air currents. In this way a more complete removal of branny and other undesired particles can be effected, and a greater yield of highly refined flour can be obtained than in stone‐milling.

Citation

(1911), "British Food Journal Volume 13 Issue 9 1911", British Food Journal, Vol. 13 No. 9, pp. 161-180. https://doi.org/10.1108/eb010999