Green calf spine (faded to tan) with gilt title. Green cloth boards.

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This is a well preserved and informative and practical account in this unusual profession. Book quality good.

“Reducing tempering time was the aim of modern dampening equipment, which was based on increasing the rate of water penetration by reducing water surface tension by generating high frequency vibration. Reducing water surface tension enhances the efficiency of water dispersion over the grain mass and water penetration into the kernel. This equipment does not break the kernel because it does not include the scouring process.”

Professional millers know that wheat cleaning and preparing stages are important as a milling system to have a balanced mill, which is responsible to have the highest flour extraction and best flour quality.

Conditioning is the critical part of the wheat preparation system for milling. Conditioning process is adding water (or worm water if the wheat or weather is cold) to the wheat and followed by a rest period in tempering bins until the added water penetrates the kernel and reaches the optimum moisture distribution which helps to prepare the wheat for optimum milling. “Tempering” is a term refer to the rest period.

If the wheat is milled without conditioning the bran becomes brittle, and turns into small particles during milling by the roller mills, which contaminate the produced flour. Therefore, the produced flour ash content will be high. Milling energy will be high, the damaged starch of produced flour will be high, it will produce sticky dough, and its baking qualities will be low.

Whole wheat flour is sometimes produced by milling wheat without conditioning.