The new »Handbook Grain Milling and Hulling« – an authorized international version of the well-established German textbook »Handbuch Mehl- und Schälmüllerei« – is the definitive, comprehensive reference work on the principles and practices of processing grains and their products for everyday operations. It covers all aspects and stages of the milling process, including storage, blending, cleaning, conditioning, milling, screening, cleaning, or quality evaluation of the major cereals-wheat (soft wheat, durum), rye and triticale, barley and oats, rice, corn, pseudocereals, sorghum, and millet.
This textbook is an essential reading for anyone who wants to better understand the processing of different grains and grain based products, covering the full spectrum of cereal grain processing, and use for foods, feeds, fuels, industrial materials, and other applications.
Professionals practitioners responsible for the processing of cereal products, as well as plant and product managers, quality assurance personnel or millwright engineers will find this book an excellent resource. It is also an invaluable reference for bakers, the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, scientists, and students.