We are now in the main part of the Mill.
The first stage of milling is on the ground floor. Here the grain is passed through a series of fluted rolls, called "First Break Rolls", which turn at different speeds.
This is a very delicate task as the grain must not be crushed but cracked open to separate the inner white piece from the outer skin.
If the wheat was crushed the bits of the grains' skin would become mixed into the flour and would badly discolour the flour and spoil its ability to bake bread.
The grain has now been separated into Semolina and the bits of outer skin, Bran and Starch.
When this is done the coarse flour and semolina is sent by air through pipes to the next stage at the top of the mill - the "Sieves" and "Purifiers".
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