Apprentice Miller Program

Path to learning milling excellence

A unique 2-year Apprentice Miller Program paving the way to more profitability and success in today’s competitive milling industry.

Our 2-year Apprentice Miller Program is designed to nurture the next generation of millers. It combines practical experience in our state-of-the-art flour mill with comprehensive theoretical training, structured into 4 modules of 4 weeks per year. Graduates emerge as certified millers, fully equipped to excel in their careers.
This program enables participants to understand and operate state-of-the-art production plants and processes, covering:

Process from grain intake to finished product handling
Types of equipment and their functions and operation
Quality parameters of raw material and finished products
Operation of plant to optimize raw material usage

We aim to empower millers to manage plants effectively, achieve optimal yield, ensure top-quality production, and maximize cost efficiency.

Technology Understanding

Mastering the entire milling process to manage and troubleshoot operations holistically.

Plant Efficiency Improvement

Enhancing operational efficiency, reducing costs, increasing productivity, and minimizing waste.

Quality Control Application

Ensuring consistent production of high-quality flour that meets industry standards and satisfies customers.

High Flour Yield  & Quality

Maximizing output and improving quality, contributing to higher profitability and better market competitiveness.

Optimal Equipment Settings

Extending equipment lifespan and peak performance, reducing maintenance costs and ensuring smooth operations.

Maintenance  Skills

Developing and managing the mill’s preventive maintenance plan while addressing mechanical, electrical and automation issues promptly to minimize downtime and maintaining continuous production.

Ideal for shift millers, head millers, and mill owners with some grain milling experience, but no strong theoretical background.

Enrollment Requirements

Minimum age: 20 years
Proficient in English
Basic education (primary/secondary school, Grade C)
At least one year of milling experience
Hands-on experience in all plant sections (intake and storage, cleaning, milling, finished product section, packing, and quality control)
Employer manages enrollment and expenses, and appoints a mentor for each apprentice

Fees

The employer covers all participant costs, including salary, travel expenses, boarding, and lodging. Upon request, we can recommend suitable accommodation. Annual school fees cover 2 modules of 4 weeks each per year, including training, mill access, educational materials, and complimentary lunch, tea, and coffee during breaks. The annual fee is $7,000, exempt from VAT.

How are you evaluated?

Regular exams are held for each topic and module, graded on a scale of 0 to 100 points. To progress to the second year, an average score of at least 60 points is required, with no single topic scoring below 50 points. Upon successful completion, the participant graduates as a certified Miller.

Detailed Program

Module 1:

Raw Material Sourcing, Quality and Analysis
Best practices for grain reception and storage
Monitoring grain respiration and raw material losses
Cereal science
Intake, precleaning and storage flowsheets and machines
Grain transfer and blending flowsheets and machines
Mechanical engineering basics
Conveying elements fundamental
Aspiration technology and machines
Fire and Dust Explosion Prevention
Operational health and safety
Pest control and fumigation in Silos
Practical work in the laboratory (falling number, hl weight etc.)
Practical work in the school mill (cleaning machines etc.)
Practical maintenance and operation of all conveyors

Module 2:

Cereal Science
Wheat cleaning and conditioning sections
Cleaning and conditioning machines
Rules for correct wheat tempering
Electrical engineering basics
Magnetism and motors
Practical work in the laboratory (gas production, gas retention etc)
Practical work in the school mill (operating cleaning and conditioning)

Module 3:

Machine design, operation and maintenance of mill section machines
(Roller Mill, Plansifter, Purifier, Bran finisher, Detacher, etc.)
Technology of flour milling flowsheets
Granulation systems in a flour mill
Guidelines for grinding soft vs hard wheat
Correcting Starch Damage and reading SD Matic
Fluting Tables fundamentals
Nutrition and food components
Postharvest quality of cereal grains
Practical work in the laboratory (granulation analytics, ash etc)
Practical work in the laboratory (rheology, farinograph, extensograph etc.)
Practical work in the school mill (operating 24T/D mill section)
Practical work in the school mill (sampling table, break release, etc)
Maintenance work (roll gap, roll change, re-fluting workshop etc.)

Module 4:

Finished Product Section technology and machines
Control Sifter, Flour Sterilator, etc.
Pest control and finished product management
Flour bagging and packing machines
Guidelines for Ash Curve
Atta flour milling
Maize cleaning and degermination
Overview on hammer mill and bran-pelleting
Electrical sensors, safety elements, level control
Motor efficiency, power distribution and earthing
Control switches, motor circuit breakers, relays, fuses etc.
Read and analyze electrical diagrams
Plant automation and PLC systems
Preventative maintenance planning and management
Role and use of improvers for flour baking quality
Baking process and shelf life
Feeders and scales calibration
Practical work in the school mill (Ash curve)
Practical work in the school mill (Maize Cleaning and Milling)
Practical work in the school mill (Pneumatic systems etc)
Practical work in the laboratory (Baking trials etc)