Unit of competency Outline

Date retreived
23/07/2026 12:27 AM AWST

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Control mill processes and performance

Control mill processes and performance

Unit of competency
National Code
FBPGRA3004
State Code
BBF92
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
23/01/2018
View on TGA
State Implementation and Classification
Approved Date
27/07/2018
Field of Education
030307 - Food Processing Technology
Original Release Date
27/07/2018
Nominal Hours
60
Description
This unit of competency describes the skills and knowledge required to control flour and by-product production in a flour mill.This unit applies to a shift miller who is required to set equipment in a flour mill to control the processes and performance across the mill to achieve maximum extraction and recipe compliance. The unit applies to all industrial flour mills, including semolina mills and including mills without purifiers.All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Maintain mill flow sheet
  • 1.1 Identify all breaking, reduction and dressing stages in mill
  • 1.2 Show destinations for all stock separations according to operating requirements
  • 1.3 Identify all optional and ancillary equipment required to control flour and by-product production
  • 1.4 Identify all bins, silos, chutes, conveyors and exhausts that control processes and performance across the mill
2. Prepare for flour and by-product production
  • 2.1 Establish customer requirements for shift or production period
  • 2.2 Follow recipe required to meet desired production quality and quantity targets
  • 2.3 Check availability of required wheat stock
  • 2.4 Determine if any changes to grist stock will be required and plan for changes to settings
3. Determine break system settings
  • 3.1 Adjust break rolls for desired percentage release
  • 3.2 Conduct visual inspection and test sieving where required to monitor release percentage
  • 3.3 Monitor break roll passages to avoid saturation of later stages
  • 3.4 Set bran finishers according to workplace procedures and to ensure optimum performance
  • 3.5 Set plansifters for desired grading, including adjusting spaces between plansifters for varying grains and moisture levels
  • 3.6 Monitor performance of break system to ensure system is free from semolina
4. Set settings for purifiers where fitted
  • 4.1 Maintain and monitor sieve covers according to workplace procedures and to ensure optimum performance
  • 4.2 Monitor feed rate to purifiers according to workplace procedures and to ensure optimum performance
  • 4.3 Monitor horizontal and vertical movement of sieve covers
  • 4.4 Set and monitor air pressure for each aspiration section
  • 4.5 Select destinations for throughs and lifted bran and other particles
  • 4.6 Ensure purifier stock is free from flour
5. Set settings for scratch or sizing system
  • 5.1 Set scratch equipment or sizing rolls according to operator instructions
  • 5.2 Monitor performance of scratch and sizing rolls
6. Set settings for reduction passages
  • 6.1 Set each set of reduction rolls for desired flour and capacity of succeeding reduction passages
  • 6.2 Monitor covers on sifters for effective dressing from each reduction roll
  • 6.3 Monitor flake disrupters and impact detachers where fitted
  • 6.4 Set and monitor reduction settings to achieve required starch damage
  • 6.5 Specify collection conveyors and bins for each flour stream
7. Set settings for final production stages
  • 7.1 Specify use of flour divides for blends
  • 7.2 Monitor redressing equipment according to workplace procedures
  • 7.3 Monitor weighing, infestation destroying, and metal removal equipment according to work health and safety and operating procedures
  • 7.4 Send finished flour to packing or storage according to workplace requirements
8. Monitor mill equipment
  • 8.1 Check flutes and rolls for wear and defects
  • 8.2 Monitor temperature of reduction rolls and performance of water cooling if used
  • 8.3 Check automatic roll adjustment and protection mechanisms are working correctly
  • 8.4 Adjust mill settings when required for effect of breakdowns and urgent maintenance
9. Monitor mill performance
  • 9.1 Ensure all grain and flour tests are carried out to required schedule and procedures
  • 9.2 Adjust settings where required for variation in grain, grist and atmospheric conditions
  • 9.3 Monitor milling and invisible loss per production period
No information
No information
Replaces
State Code National Code Title Type
WE604 FDFGR3004A Control mill processes and performance Unit of competency
Replaced By
State Code National Code Title Type
ODM13 FBPGRA4006 Control mill processes and performance Unit of competency