Roller Milling
With the increased availability of power, the industrial revolution, and demand for good white flour, new high-speed roller mills and refining systems were developed towards the end of the 19th century.
Originally designed by a Swiss, named Helfenburger, the first roller mills were actually built in Hungary in 1874. This newer method of milling crushed the grain between a series of fluted metal rollers. 
Using a reduction process the fine flour particles were sifted out at each pass, returning the residue to the next set of steel rollers. The development of roller mills enabled greater quantities of white flour to be made at high speed.
They were initially driven by steam-engines, which by this time had improved, and the new method proved a great success. Roller Mills were so popular that within about thirty years from their introduction into Britain in 1880, more than three-quarters of the windmills and watermills which had served so faithfully (if sometimes erratically) for hundreds of years, were demolished, or left to rot.
Unless run at slow speed the friction of roller milling can cause the resulting meal to become very hot, which can lead to the damage of some nutrients. The bran produced in this method of milling is jagged in shape and often marked with fine lines from the steel roller.
The scouring nature of the steel flutes also damages the starchy part of the grain, which can help it absorb more water during the bread making process.
As roller milling is a series of crushing and sieving actions it is ideal for making clean white flour. To make wholemeal flour on a roller mill it is necessary to collect all the resulting meal from each set of steel rolls and then mix it back together again when it has all been milled.
At Doves Farm Foods we have a slow running roller mill producing just under 2 tonnes of flour per hour. We use this mill to produce our white flours for bread and cakes.
Saddle Stones
Querns
Water Mills
Wind Mills
Stone Grinding
