|
|
|
CORRESPONDENCE COURSE |
|
GENERAL
INFORMATION |
The miller is
responsible for the processing of different types of grain, especially wheat
and maize, for baking and cooking purposes. The modern milling process is highly
mechanised. The task of a miller is
mainly to ensure that the final products meet the required specifications by
setting the various milling machines used in the milling process and
supervising their operation.
NATURE OF THE WORK
Milling grain was one
of the first occupations practised by man.
Nowadays a milling factory is highly mechanised, but the principles
remain the same, namely: To break
open the grain, to separate the bran and endosperm, and to grind it into a
finished product.
The grain is usually
transported by train to the mill.
Before storing, a sample is taken out of each consignment because
different grades of grain are used to produce different products. The grain is cleaned by removing all the
undesired elements, such as stones, straw, sticks, foreign seeds and unthreshed
ears. It is then washed to remove
adhering dust and to bring it to optimum milling condition.
The wheat milling
process consists of three stages, each with its specific type of
machinery. In the break process,
roller mills are used to gently crack the wheat kernel open to prepare the
wheat for further processing, with the aim to remove as much of the bran (the
skin of the wheat berry) from the endosperm (the grain kernel). In the scraping
process, the endosperm is scraped from the bran and is refined by means of fine
roller mills, sifting machines and purifying methods. In the reduction process,
the endosperm is finally refined by means of smooth roller mills and graded by
sifting machines. The flour made
from the endosperm is used mainly for human consumption in the form of bread,
cakes, etc. and most of the bran is used in animal feeds.
The modern milling
process is highly mechanised and milling technology is an increasingly
scientific study. The miller's
responsibility is to keep the process going and to detect and solve problems as
they arise.
The mill laboratory
applies simple analytical tests from which information the miller sets and
adjusts the machines. He is also
responsible for the maintenance of the plant. His knowledge of the product and the
milling process enables him to realise immediately if there is a change in the
quality of the product and to adjust the processes accordingly.
WORKING CONDITIONS
Millers usually work
indoors in the machine rooms of commercial grain mills. Since foodstuffs are being processed,
the working areas are very clean.
As the factories operate continually, millers have to work shifts,
normally of eight hours each, mostly in a five-and-a-half-day week. Shifts are changed regularly.
REQUIREMENTS
Personal: Since the miller
operates machines, he should have a technical aptitude and a mechanical
insight. Setting the machines often
requires manual dexterity.
The prospective
miller should be an alert and careful worker, with a sense of responsibility.
Teamwork is important in this career, therefore the miller should be able to communicate
well with other people.
Educational: A minimum of standard eight is required to enter this
occupation. Subjects like Physical
Science, Mathematics and workshop courses would be of value.
Training: The trade of a miller
is not designated under the Manpower Training Act, 1981. However, a miller receives practical
in-service training under the supervision of qualified millers. Trainee millers furthermore take a
correspondence course in grain milling technology, which is offered by The
Grain Milling Federation. The
duration of the training is two years, and after successful completion of the
theory course, a qualifying trade test is taken. A trade test certificate is issued by
The Grain Milling Federation.
Prospects: Promotional prospects
for qualified millers are excellent, especially for those who show
organisational and leadership qualities. A miller should continue his education
throughout his career, in order to keep abreast of new labour-saving
technological innovations in his field.