THE MILLER
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.
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.
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Course |
Grain Milling Federation |
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Elmien Bussiahn |
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Tel: +27 12 663 1661 |
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Fax: +27 12 663 3109 |
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