Regular readers of GFMT may recall that I am writing a series of articles which connect the 21st century flour roller-milling industry with its beginnings more than 150 years ago and its history.

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September | October 2014
THE ROLLER FLOUR MILLING REVOLUTION
- Keeping up-to-date
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3. F 50 | September - October 2014 GRAIN&FEED MILLING TECHNOLOGY
July 5, 1880. THE MILLER page 217
HIGH COURT OF JUSTICE – Chancery Division
(Before Mr Justice Stirling)
THE GERM MILLING CASE
The Germ Milling Company v. Robinson
THE ATTORNEY-GENERAL: I appear for the Company who are, as their
name indicates, a milling company carrying on their business in Glasgow
and the defendant, Mr Robinson, is also a miller carrying on business at
Deptford.
I should like, in a few words, to give your Lordship a general idea of
the modes in which milling was carried out in this country until recent
years, and how it has been carried on in foreign countries. In this country
the system generally adopted has been what is called “low grinding.” The
machinery still in use in the greatest number of mills in this country is the
upper and lower millstone. Figures show that there are about 8,000 mills
in this country and that there are not more than 500 of what are called
roller mills. But although the number of roller mills is small that does not
represent their importance for in them is produced a far greater quantity
of flour and meal than in the others. The ordinary stones, made of French
burrs, consist of a nether millstone, which is fixed, and an upper millstone
which rotates, the face of each stone being marked by what are called
“land” and “furrow” marks which in the rotating action of the upper
stone – the stones being so closely set that the distance between them
is not more than the thickness of a sheet of ordinary paper – crushes and
also cuts and grinds the wheat berries between them.
This outline of “traditional” flour milling practice was a
reflection of the times – late 19th century – but a ‘Revolution,’
implies change and the increasingly successful flour mills were
within the 500 to which the Attorney-General refers.
One of the principal “foot-soldiers” or facilitators of the Roller
Flour Milling Revolution was Henry Gustav Simon (1835 – 1899), a
German-born engineer. Armed solely with an Engineering Diploma
from the Zurich Technical Polytechnical School and a ‘surcharge of
mental energy and business initiative’ he moved to Manchester in
1860; by 1867 he was a naturalised British Subject with his own office
as a consulting engineer. His first
real success was in 1878 and the
introduction of a roller milling
plant for McDougall Brothers in
Manchester. (from Wikipaedia
entry, edited by Bryan McGee).
By January 1885, only 5 years
after the Attorney-General pero-ration
in the Germ Milling Case,
Simon paid for this double page
advertisement in THE MILLER
which illustrates the rapid pro-gress
of the Roller Flour Milling
Revolution (Figure 2)
The Germ Milling Case illus-trated
of the importance of the
separation of the wheat germ
from the bran and endosperm
in the roller milling process. The
Attorney-General explained to
the Court that:
“... the germ should be
abstracted [because], from its
oleaginous character, if is allowed
to remain in the flour it contains
elements which by fermenting
would lead to sourness in the
flour. . . . This elimination of
the germ has commanded great
RESEARCHING
AND REPORTING
THE ROLLER FLOUR MILLING REVOLUTION
by Rob Shorland-Ball
Keeping up-to-date
Regular readers of GFMT may recall that I am writing a
series of articles which connect the 21st century flour
roller-milling industry with its beginnings more than 150
years ago and its history.
New readers, and perceptive ‘regulars,’ may have noticed
that GFMT’s title has been enhanced to become global and to
acknowledge the importance of storage. So this is No 1 in a new
volume of a journal first published in 1891 as MILLING and still
providing a valuable source of reference.
So how can my research output be as up-to-date and relevant
as GFMT? I think the fact there was a revolution in this industry is
a key factor because it was a social and a technological revolution
which had an impact that is still significant – and relevant – today.
My researches are discovering much data: in text, input and
output figures, pictures, map evidence, publications, memories
including some oral history from millers and mill engineers and
more memories from retired folk. The databank which will hold
this material, and make it available to enquirers and teachers, is
The Mills Archive Trust [MAT] in Reading and it illustrates the
relevance of the data that Perendale Publishers Ltd have become
a MAT Patron so we are working together.
I find it helpful to have an intellectual framework for the
research data and here is a start (Figure 1).
Figure 1: Intellectual framework for the research data
FRAMEWORK STRUCTURE FRAMEWORK DETAILS
u Growing – wheat
• Processing – turning the wheat to flour
• Stone milling – the traditional ‘sudden death’ process
• Experimenting – with milling processes
• Globalising – wheat from central Europe and North America
• milling machinery from Hungary and the USA
ROLLER FLOUR MILLING REVOLUTION starts in the UK from 1850s
• Designing and building new machinery and new mills
• Transporting – wheat [roads, canals, railways, rivers, sea-ways]
u Storing – silos at the mill
u Receiving, cleaning and conditioning – wheat at the mill
u Blending – mixing English and overseas wheat
u Blending – mixing English and overseas wheat
u Grading and packing stocks – flour and other products
u Advertising – marketing the stocks
u Distributing – stocks to market
• Transporting – wheat [bulk by roads and sea-ways]
u Baking – bread is the single largest market for flour
• Branding – HOVIS; HOMEPRIDE
TELLING THE ROLLER FLOUR MILLING STORY in the 21st CENTURY

4. GRAIN&FEED MILLING TECHNOLOGY September - October 2014 | 51
GRAIN&FEED MILLING TECHNOLOGY September - October 2014 | 19
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Figure 2
Results and Discussion
Part 1: Sample preparation and
spectra collection
In the initial testing phase the appli-cability
of the unit to predict moisture,
protein and fat was evaluated using an ini-tial
set of materials received from Aunir.
This set consisted of 20 samples each of
ground wheat, soy and corn, covering an
appropriate range of parameters.
The parameters evaluated for wheat
and soy are indicated in Table 2 and
Table 3. For initial testing wheat was
used as an indication of the performance
of cereals (Aunir Group 10) and soy was
used as indication of the performance of
high protein-low oil (Aunir group 30)
All samples were used as received
(ground) and placed in the quartz sample
cup for NIR spectra collection. Spectra
were collected on microPHAZIR AG
analysers, each over a wavelength range
from 1595-2395nm, in diffuse reflectance
mode.
Spectra were collected over six posi-tions
of the sample cup in order to
compensate for sample inhomogeneity.
In total, this resulted in six spectra col-lected
per sample and each sample was
also tested three times, with replace-ment,
resulting in 24 spectra collected
for each sample. This sampling process
was repeated for each of the 20 samples.
Samples were scanned in a randomised
manner to compensate for any sampling
correlations.
The spectral data were then evalu-ated
and quantitative individual PLS-1 mod-els
were constructed using our internal
chemometrics software package Thermo
Method GeneratorTM software (TMG). This
software was developed for use with the
microPHAZIR analyser. An example of the
spectra collected on each microPHAZIR
analyser is shown in Figure 1.
Aside from baseline offset, all spectral
features were similar across the different
microPHAZIR analysers, with no obvi-ous
spectral non-conformities. Based on
one microPHAZIR analyzer, the resulting
spectra collected from the 20 wheat
samples are shown in Figure 2.
Figure 1: Example of wheat spectra
from 4 different instruments
Figure 2: Spectra of wheat across the
full range for protein reference values
Figure 3: Preprocessed spectra of
wheat samples
Figure 4: Correlation plot of the
reference and the predicted values for
wheat protein
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F

5. F 52 | September - October 2014 GRAIN&FEED MILLING TECHNOLOGY
attention in the milling trade in England, on the Continent. and in
America, and by a series of experiments an operation has been
arrived at which will enable the manufacturer to get rid of the germ.”
However – and the survival of the HOVIS brand keeps my
historical research up-to-date – not every English miller agreed with
the Attorney-General as extracts from THE MILLER March 2nd
1896 show:
BRITISH AND IRISH FLOUR MILLS.
Messrs Fitton & Sons’ IMPERIAL “HOVIS” MILLS,
WESTMINSTER, LONDON SW
JAMESON DAVIES’s SYSTEM
INTRODUCTION - London has the distinction of possessing a
roller Mill devoted to the sole purpose of making “Hovis" flour. At
27 MiIIbank Street, Westminster, the well-known milling engineer
Mr H Jameson Davis, of 82 Mark Lane, London EC has installed for
Messrs S Fitton & Sons of Macclesfield a roller plant on his system
his system with a capacity of 10 sacks of 280 lbs of “Hovis” flour
per hour.
THE MAIN WAREHOUSE - The raw, or uncooked, wheat germ,
is stored chiefly on the third floor of this warehouse. To keep this
material from fructifying, a certain proportion of salt is mixed with
it, the object being, of course, to destroy the vital principle, which
might otherwise give unequivocal, but unwelcome, manifestations of
its presence. [After the cooking process the wheat germ] . . . is then
ready to be mixed with the flour. The germ is mixed with the white
flour in the proportion of 25%, one sack of germ being shot to three
sacks of flour.
The HOVIS brand began in 1886; the HOVIS process
was patented on 6 October 1887 by Richard "Stoney" Smith
(1836–1900), and S. Fitton & Sons Ltd, based in Macclesfield,
developed the brand, milling the flour and selling it along with
HOVIS branded baking tins to other bakers. The name was
coined in 1890 by London student Herbert Grime in a national
competition set by S. Fitton & Sons Ltd to find a trading name
for their patent flour which was rich in wheat germ. Grime won
£25 when he coined the word from the Latin phrase hominis
vis – "the strength of man.” HOVIS bread is still in shops today
so the brand survives!
Another element of the Framework Structure underpinning the
roller flour milling story is transport and storage, epitomised by figues
4 and 5:
The top picture contrasts the labour-intensive, horse-drawn,
sacking-and-packing milling economy in England – before the Roller
Flour Milling Revolution had made such small country mills uneco-nomic
– with bulk-grain storage silos in the growing areas and rail
transport to the mills in North America today.
And the Canadian picture illustrates the global nature of some
of my research. Next week I shall be in Budapest for 5 days, visiting
the MGTKSZ office (Hungarian Corn & Feed
Association) and some of the huge roller flour
mills – now no longer working – which made
Hungary a world-leader in roller flour milling
in the 19th century. I am also in contact with a
senior academic at the University of Minnesota,
Twin Cities, in Minneapolis and St. Paul, USA
because Minneapolis was once – it claimed[!]
– the world’s flour milling capital. I hope to
feed-into the roller flour milling project research
some of the ideas and influence of Cadwallader
& William Washburn and Charles A Pilsbury
whose family names were carried by huge roller
flour mills on either side of the River Mississippi
in Minneapolis.
I hope to report on these contacts and
the Budapest visit in a subsequent issue of this
journal.
I hope I have shown that historical research
on the flour milling industry need not be ret-rogressive
or irrelevant to modern needs and
interests.
Figure 4
Figure 5
(© Copyright David Dixon and licensed for reuse under this Creative Commons Licence. http://
www.geograph.org.uk/photo/3164948) Figure 3

6. GRAIN&FEED MILLING TECHNOLOGY September - October 2014 | 53
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Protection
Watchdog Wrap advert.(paths).indd 1 27/03/2014 11:38
F

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