The milling process is a fundamental step in transforming wheat into the flour that becomes the products we eat. Precise control of the variables in milling methods and equipment directly impacts functionality, nutritional content and flavor of products made from flour.
At Wheat Marketing Center, we house multiple mills so that we can tailor the flour we use in our testing and training to specific product goals. Additionally it gives us the ability to evaluate and demonstrate how wheat quality impacts flour quality and ultimately end products, and provide the industry with recommendations to optimize milling methods with those end product goals in mind.
Buehler Experimental Mill
The Buehler Experimental Mill is the most popular laboratory scale flour mill used at WMC. It facilitates our evaluation of smaller wheat samples for milling quality and produces white flour for flour, dough and end product testing.
Miag Multomat Mill
The Miag Multomat Mill is a pilot scale flour mill that can mill up to 600 pounds of wheat in a day! The output of the mill is more closely correlated to a large-scale industrial mill, which allows commercial wheat millers an opportunity to test quality and processes on a small scale before producing their products commercially. The Miag Multomat Mill can produce ten different white flour streams for research purposes.
Engsko Stone Mill
The Engsko Stone Mill is the most recent addition to our milling equipment, thanks to the Montana Wheat and Barley Committee for its financial support. The Engsko Mill produces stone ground flour with wide ranges of bran inclusion using different sifting sieves. This mill enhances our research capabilities related to improving whole grain end products and expands technical training options.
Learn More
To learn more about our Milling Equipment and how you can work with Wheat Marketing Center for research and testing, contact WMC Technical Director, Jayne Bock, at jbock@wmcinc.org or 971-323-1387.