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ABSTRACT
The bread that we buy daily is the end product of a long process within the cereals sector (plant breeders, seed producers, farmers, stockers, millers, bakers, etc.). Unlike the basic bread recipe (flour, water, yeast and salt), the production techniques of bakery flour from wheat are little known. The current flour milling industry is far from the traditional image of the wind-mill and is based upon a well-structured process using highly specific machines and managed by programmable controlling systems and computers.
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Yvon BOURSON: Alumnus of ENSMIC. DPE engineer (cereal industry) - Professor of cereal production engineering at ENILIA-ENSMIC
INTRODUCTION
The daily bread we buy at the baker's is the result of a whole process involving the cereal industry (breeders, seed producers, farmers, stockists, millers, bakers). While we know a little about how to make bread from the simple recipe of flour, water, yeast and salt, we know much less about how to obtain this flour and the process that makes it possible to produce bakery flour from wheat.
Today "s flour mill is no longer associated with the "Epinal" image of the windmill and its wings. Far from this image, modern flour milling is based on a well-structured process, with highly specific machines, all managed by programmable logic controllers and computers.
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