Milling Formulas |
Milling Formulas Used for SWQL Reports
Micro Milling
- Grain Moisture Estimate
Grain moisture = 1.3429 *(flour moisture) / 4
- Estimated Flour Yield Corrected to 15% Moisture
Flour Yield(15%) = Flour Yield(as is) - 1.61% * (15% - Actual flour moisture)
- Softness Equivalent (SE)
SE(as is) = [(GW - Bran) - Mids]/(GW - Bran)
- SE = Softness Equivalent
- GW = Weight of grain milled
- Bran = Weight of milled product that remains above a 40 mesh screen
- Mids = Weight of mill product through a 40 mesh and remaining above a 94 mesh screen
- Softness Equivalent at 15% grain moisture (SE(15%))
SE(15%) = SE(as is) - 1.08% * (15% - Actual flour moisture)
- Flour yield adjustment1
Adjusted Flour Yield = Flour Yield(15%) + 0.17 * (Softness Equivalent(15%) - 52%)
- Milling Quality Score (MQS)
MQS = MF + (5.0144 * Adjusted Flour Yield) -292.6425
MF = Allis Milling Score - (5.0144 * SAFY) - 292.6425
- Allis Milling Score = Mill score from Allis database for the quality standard designated for the group
- SAFY = Adjusted Flour Yield for the quality standard designated for the trial as measured in the trial being evaluated
- Baking Quality Score (BQS)
BQS = BF + (33.3333 * CS) - 526.667
BF = Allis Baking Score - SCS
CS = Cookie Score = (-0.145 * Flour Protein) + (-0.07 * Sucrose SRC)
+ (0.049 * SE) + 21.9- SCS = Standard Cookie Score - cookie score for the quality standard designated for the trial as measured in the trial being evaluated
- Allis Baking Score = Allis baking score for the quality standard as determined in the Allis Milling Database
Advanced Flour Milling
All formulas for Advanced milling are the same as Micro milling with the exception of Baking Quality Score.
- Baking Quality Score (BQS)
BQS = (33.33333 * Cookie Diameter) - 526.667 + BF
BF = Baking Factor = Allis Bake Score - (33.33333 * SCD) - 526.667
- Allis Baking Score = Allis baking score for the quality standard as determined in the Allis Milling Database
- SCD = Standard Cookie Diameter - cookie diameter for the quality standard designated for the trial as measured in the trial being evaluated
Allis-Chalmers Flour Milling
- Recovery Weight
Recovery Wt. = Bran Wt. + Red Dog Wt. + Shorts Wt. + Straight Grade Wt.
- Flour Yield
Flour yield = Straight Grade Wt. / Recovery Wt.
- Endosperm Separation Index (ESI)
ESI= [(Bran Wt. + Red Dog Wt. + Shorts Wt.) / Recovery Wt] - 17.2
- Friability
- Friability = (Summed weight of material milled by
2nd to 6th Break and 1st to 7th Reduction) / Weight of straight grade flour - Allis Softness Equivalent (Allis SE)
Allis SE = Break Flour % + 21%
- Allis Milling Score
Allis milling score = 33.3 - [80 - Allis straight grade flour yield) * 3.7]
+ 33.6 + [(6 - ESI) * 2.8] + 33 - [32 - Friability) * 3.3]- Allis Baking Score
Allis Baking Score = (33.33333 x Cookie Diameter) - 526.66
- On the small Quad Mill, coarser type soft wheat samples will appear to mill better than they should and conversely, softer type soft wheat samples will have suppressed "as is" flour yields. When compared to soft wheat samples with lower softness equivalents, wheat samples with higher softness equivalents typically require greater break roll milling to completely separate endosperm from bran. Micro milling adjustments were developed by Lonnie Andrews with Patrick Finney and Charles Gaines. Additional details are included in the Standard Operating Procedures for the Soft Wheat Quality Laboratory.
- In practice the recovery weight is estimated at 98% of milled weight