Montana Milling, Inc. believes the first step to any great milling process
is to have employees who care about the finished product, the growth of their company and
the satisfaction of each individual customer. We believe in our employees and our
employees believe in the future of Montana Milling, Inc.
Montana Milling has very specific specifications that each grain must pass
before we purchase any crop. A batch sample of each crop is sent to a state grain
lab to ensure each crop meets our strict standards. Montana Milling goes beyond the
typical buyer seller relationship with each farmer. We work with each farmer to
ensure a market for a superior product. In return, each farmer works with us to
ensure a superior product for that market. The foundation of Montana Milling, Inc.
is a healthy, involved and committed relationship with our local Montana Agricultural
community. Montana's farms are second to none and we're proud to mill and sell
their products.
Purchased grain is cleaned using a triple cleaning process before any
milling occurs.
Triple Cleaning Stages:
1. Air Screen - selects grains by width and length using screens.
2. Indent - selects grains by weight using circling indent tubes.
3. Gravity Table - selects grains by density.
Extraneous Matter:
All product is cleaned of wood, stones and other foreign matter. Every
product is screened with a metal detector to eliminate any metal particles.
Cleaning our grain allows us to ensure that our milled products, begin with a grain that
will meet or exceed our customers expectations, no exceptions!
Cleaned grain is milled to yield a consistent, high quality
flour. Using two state of the art machines after the milling process we can ensure a
consistent, undamaged finished flour.
Milled flour is first shot into a phnumatic receiver using negative air pressure.
There are 65 tubular socks inside that swirling flour sticks to. Randomly, air
is shot through individual socks knocking the collected flour loose. This process
ensures weight consistency throughout the batch, not allowing the heavier flour to migrate
away from the lighter flour. A very important process in yielding a consistent flour
every time.
Consistent flour is then moved through a state of the art Norvell sifter. This
norvell sifter contains 16 different sifting boxes each controlled with electronically
balanced counter weights. Each of these 16 sifting boxes separates the flour
according to preset milling expectations. Flours can be sifted into a fine,
medium or course grain, according to each end users needs. The sifted flour is then electronically
weighed and packaged according to customer demands.
If you have any questions regarding this process, please e-mail our Production
Manager and Company Vice President Jeff Ward.
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FLAKED
Their are several important steps to getting a perfect flake of grain. The
first being tempering the grain so that it can be rolled. Tempering simply refers to
soaking grain in water until a desirable moisture level is reached. We prefer to
temper our grains to a level of moisture between 16 and 18 percent. Using
an Infranizer, we bring the grain up to a temperature of 165°, which kills any
bacteria and prepares the grain to be flaked.
CRACKED
The Cracker Mill has two stages, one breaks the kernel from its whole
form and the second cracks the kernel to the exact specifications for each customer.
STEEL CUT
This method is used for grains (Oats) to soft to crack using the traditional
Cracker Mill.
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