Control flour blending in milling
Overview
This standard is about the skills and knowledge needed for you to control flour blending in milling. You will need the skills and knowledge to carry out the blending of different types of flours and additives in milling to produce a final product, determined by the product specification to meet the customer's requirements. You will need the skills and knowledge to prepare different types or varieties of flour with specific characteristics. You will also need the skills and knowledge to start up, run and shut down equipment, as well as being able to take the appropriate action should operating problems occur. You will also need to understand the principles of flour definitions and flour grades as well as understand the milling quality assurance and controls which enable consistent and reliable production of specified flours. This standard is for you if you work in food and drink manufacture and/or supply operations and you carry out operative tasks in and around the control of blending flours.
Performance criteria
You must be able to:
Prepare for blending
prepare for blending in accordance with legal and regulatory
requirements, organisational health and safety, hygiene and
environmental standards and instructions
check product specifications at the right time
set up equipment according to specification
make sure that the materials for blending are available and fit for
use
make sure that services meet requirements
start up the plant and check that it is running to specification
take action in response to operating problems in accordance with
organisational requirements
maintain communication according to organisational procedures
complete all records according to organisational standards
Carry out blending
carry out blending in accordance with legal and regulatory
requirements, organisational health and safety, hygiene and
environmental standards and instructions
use equipment and make sure that it is supplied with materials
and services
achieve the required output to the specification
make sure the product is transferred to the next stage of the
milling process
take action in response to operating problems within the limits of
your responsibility
maintain communication according to organisational procedures
complete all records according to organisational standards
Finish blending
finish blending in accordance with legal and regulatory
requirements, organisational health and safety, hygiene and
environmental standards and instructions
check specifications to time the shut down
shut down equipment in accordance with organisational
procedures
deal with items that can be re-cycled or re-worked within the
permitted re-work rules detailed in procedures
dispose of waste in line with organisational requirements
make equipment ready for future use after completion of the
process
maintain communication according to organisational procedures
complete all records according to organisational standards
Knowledge and Understanding
You need to know and understand:
Controlling flour blending
what the legal or regulatory requirements, the organisation health
and safety, hygiene and environmental standards and instructions
are and what may happen if they are not followed
what the main types of blending systems are, and their relative
benefits
what the components of the blending system are
what and where the quality control checks are in the blending
process
what recording, reporting and communication is needed and how
to carry this out and the reasons why it is important to do so
the use of the correct formulation
what action to take when the blend specification is not met
how to carry out the necessary pre start checks and why it is
important to do so
how to follow the start up procedures for the process and why it is
important to do so
how to interpret flour recipes and how to input into blending
system
how to follow work instructions and why it is important to do so
common sources of contamination during blending, how to avoid
these and what might happen if this is not done
how to operate, regulate and shut down the relevant equipment
when it is necessary to seek assistance and how to seek it
how to carry out blending and why it is important to do so
what the limits of your own authority and competence are and why
it is important to work within them
how to identify and deal with items that can be re-cycled or reworked
how to dispose of waste and why it is important to do so
how to make equipment ready for future use
Flour specifications and quality assurance
the definition and key components of white, brown and wholemeal
flours
current regulations associated with the control of blending
the classification of flour types; soft/low, medium and hard
protein/strength flours
what flour grades are
how flour divides are achieved in practice
the equation for flour divides and how flour divides are calculated
the rationale for testing quality and setting of a Mill Quality Plan
the purpose of quality assurance, quality control and product
specifications in milling
what the importance of sampling at key stages in milling is
the importance of good maintenance, accurate calibration and
clear testing methodology for testing equipment
the role of monitoring and benchmarking in reliability and
standardisation of test results
the importance of training for people involved in milling quality
control
how test results are interpreted including the use of/concepts of;
estimation, mean value, standard deviation, variations and
capability