Keep every wheat lot, mill extraction and flour bag on record per run.

Wheat varies by crop, protein and moisture, and the blend fed to the rolls decides what kind of flour comes out. Bakers and food makers order flour by grade and specification, and expect each delivery to match the last one.

Intake and milling records for flour mills follow a wheat lot from the silo to the bagged flour. Extraction rates, offal sales and each customer’s flour specification are kept side by side. Blend sheets, grade records and bag counts can then be shaped to the way your mill runs.

Wheat arrives by truck and is weighed, sampled and tested for moisture, protein, gluten and foreign matter, then tipped into a silo or bin. The cleaning house removes stones, straw and light grain, and tempering adds water so the bran toughens before milling. Millers blend wheat from several bins to a target, adjusting the share of hard and soft wheat by feel whenever the lab result for the morning comes back different. The mix is judged by test. Rolls break the grain, sifters separate flour from bran, and reduction passages refine the stock into flour streams. Streams are combined into grades such as plain flour, wholemeal and semolina, and the offal is bagged as bran and pollard.

Finished flour is held in bins, tested against customer specifications, and filled into bags or loaded in bulk tankers. Bakeries, noodle makers and biscuit plants each want their own protein, ash and colour. Nothing is interchangeable. After each run the head miller wants the extraction rate. A baker who reports weak dough gets no real answer when the blend and passage settings were never written down.