This unit of competency describes the skills and knowledge required to control flour and by-product production in a flour mill.

This unit applies to a shift miller who is required to set equipment in a flour mill to control the processes and performance across the mill to achieve maximum extraction and recipe compliance. The unit applies to all industrial flour mills, including semolina mills and including mills without purifiers.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Identify all breaking, reduction and dressing stages in mill
Show destinations for all stock separations according to operating requirements
Identify all optional and ancillary equipment required to control flour and by-product production
Identify all bins, silos, chutes, conveyors and exhausts that control processes and performance across the mill
Establish customer requirements for shift or production period
Follow recipe required to meet desired production quality and quantity targets
Check availability of required wheat stock
Determine if any changes to grist stock will be required and plan for changes to settings
Adjust break rolls for desired percentage release
Conduct visual inspection and test sieving where required to monitor release percentage
Monitor break roll passages to avoid saturation of later stages
Set bran finishers according to workplace procedures and to ensure optimum performance
Set plansifters for desired grading, including adjusting spaces between plansifters for varying grains and moisture levels
Monitor performance of break system to ensure system is free from semolina
Maintain and monitor sieve covers according to workplace procedures and to ensure optimum performance
Monitor feed rate to purifiers according to workplace procedures and to ensure optimum performance
Monitor horizontal and vertical movement of sieve covers
Set and monitor air pressure for each aspiration section
Select destinations for throughs and lifted bran and other particles
Ensure purifier stock is free from flour
Set scratch equipment or sizing rolls according to operator instructions
Monitor performance of scratch and sizing rolls
Set each set of reduction rolls for desired flour and capacity of succeeding reduction passages
Monitor covers on sifters for effective dressing from each reduction roll
Monitor flake disrupters and impact detachers where fitted
Set and monitor reduction settings to achieve required starch damage
Specify collection conveyors and bins for each flour stream
Specify use of flour divides for blends
Monitor redressing equipment according to workplace procedures
Monitor weighing, infestation destroying, and metal removal equipment according to work health and safety and operating procedures
Send finished flour to packing or storage according to workplace requirements
Check flutes and rolls for wear and defects
Monitor temperature of reduction rolls and performance of water cooling if used
Check automatic roll adjustment and protection mechanisms are working correctly
Adjust mill settings when required for effect of breakdowns and urgent maintenance
Ensure all grain and flour tests are carried out to required schedule and procedures
Adjust settings where required for variation in grain, grist and atmospheric conditions
Monitor milling and invisible loss per production period

Assessment Cover Sheet

FBPGRA3004 - Control mill processes and performance

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FBPGRA3004 - Control mill processes and performance

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: