Flour Mills Research Articles

Potential for the use of coconut shell (Cocus nucifera) as an alternative fuel in the production of cassava flour

The production of cassava and tapioca flour are recognized as activities merged in family culture in the North and Northeast regions of Brazil, which demand the use of firewood to feed the furnaces in the flour mills. Due to the small number of studies on this theme, this work aims to evaluate the quality of woody species commonly used as solid fuels in the production of manioc flour in the state of Sergipe, namely: Poincianella pyramidalis (“catingueira”), Cronton sonderianus (“marmeleiro”) and Piptadenia stipulacea (white “jurema”), as well as coconut shells (Cocos nucifera), as an alternative to the use of woody species. Representative samples of the materials were analyzed for parameters: total extracts, lignin, holocellulose, volatile materials, fixed carbon, ashes, higher (HHV) and lower (LHV) heating values, in addition to thermogravimetric analysis. The data were analyzed in a completely randomized design, with four treatments and three replications. The species Piptadenia stipulacea and Cocos nucifera showed high contents of total extracts (18.14%; 29.81%), lignin (29.14%; 28.18%) and fixed carbon (28.22%; 29.62%), and lower contents of holocellulose (52.72%; 42.01%) and volatile materials (70.60%; 66.14%), respectively. The species with the lowest ash content were Croton sonderianus and Piptadenia stipulacea, and the species with the highest HHV and LHV were Piptadenia stipulacea and Croton sonderianus, respectively. Regarding to the thermogravimetric properties, Cocos nucifera behaved like the other biomasses, with ignition temperature slightly lower and peak temperature higher than those for the other species. Among the species analyzed, Piptadenia stipulacea and Cocos nucifera showed the best results as combustibles for cassava flour production. Hence, dried Cocos nucifera shells can properly replace the conventional firewood.

Application of response surface methodology for optimization of wheat flour milling process

AbstractBackground and objectivesFlour millers are faced with constraints of having to meet proximate specifications, usually defined by supply contracts, while trying to maximize yield. The study investigated the application of response surface methodology (RSM), in a commercial scale flour mill, as a means of maximizing yield while meeting quality constraints.FindingsThis study utilized a Box–Behnken design to develop mathematical models using RSM to describe the effect of three independent variables, wheat conditioning level (12%–18%), first break roll gap (350–600 µm), and second break roll gap (200–600 µm) on the responses. The model R2 for the responses was .98, .96, .98, and .98 for ash, protein and moisture contents, and flour yield, respectively. All models were statistically significant (p < .05) and validated with four independent experiments. RSM models were used to optimize the process to produce flour with a protein content greater than 12.0%, ash content less than 0.54%, moisture content less than 14.5%, and yield greater than 84.2% on a clean wheat, unconditioned basis. This was achieved with conditioning wheat to 18.4%, first break roll gap of 450 µm, and second break roll gap of 250 µm.ConclusionThe optimum mill settings resulted in a flour yield increase of 1.45% and reduction in ash content from 0.58% to 0.53%.Significance and noveltyUsing RSM, significant financial gains could be achieved by producing more flour from a given quantity of wheat with lower levels of bran contamination.

The Species and Intensities of Weed Seeds Obtained from Wheat Flour Mill Plants in Turkey

Wheat production is more than 10% is in first place with potential in Konya plain of Turkey. Weed seeds mixed crop seeds cause quality and yield losses on production. This research was carried out to determine the species, intensity and frequency of weed seeds obtained from flour mill plants operating in Konya. Samples were taken from the 15 flour mill plants with working high capacity in the region. Identification of the weed seeds species in the sample was made. Comparison was made with live materials and reference documents by examining the seeds under a binocular while diagnosis of species. Also, the intensity and frequency of the species contaminated in wheat were determined. As a result of the study, 79 weed seed species belonging to 19 different families were identified. The species of families the most inclusive were Poaceae with 14 species and Leguminosae with 13 species. In order to determine intensity and frequency of species, weed seeds counted by hand, weighed in scale were recorded in laboratory. The highest weed seeds intensity as number and weight among the species were determined Galium tricornutum (rough bedstraw) with 16.16% and Aegilops cylindrica (jointed goatgrass) with 21.22% respectively. About the frequency of species, the most frequent species was Convolvulus arvensis (field bindweed) with 100%.

An optimization approach to the bioconversion of flour mill waste to α-amylase enzyme by Aspergillus oryzae

Alpha-amylase is one of the most employed enzymes in the food industry because of its capacity to degrade starch, improving the organoleptic and nutritional properties of food products. Thus, it is very important to develop novel industrial production processes for its production. A submerged fermentation process using Aspergillus oryzae was optimised to modulate the most important factors affecting alpha-amylase production. Flour mill waste, an abundant worldwide agro-industrial residue, was used as substrate due to its starch-rich composition. This residue was able to avoid catabolite repression during the fermentation, acting as a slow-release substrate. The process optimization led to a maximum yield of alpha-amylase production of 14076 ± 2346 U/L. The secretome of the fungi in the tested conditions was analysed by LC-MS, showing that two isoforms of alpha-amylase (amy-1 and amy-3) were produced. Finally, a two-step process was developed to purify alpha-amylase, consisting of fractional precipitation using (NH4)2SO4 followed by hydrophobic interaction chromatography. The purification allowed a four-time concentration of alpha-amylase, with an eleven-time purification factor and 65 % recovery and a reduction of the proteolytic activity to 14%.

신민주주의 경제 조기 종결의 미시경제적 원인 ― 張家口시 食糧業과 製粉業의 公私關係(1948~1953)

Zhangjiakou was an important grain collecting and distributing center before liberation. Both grain industry and flour industry played a significant role in Zhangjiakou’s industry and commerce. Private wholesale grain store and flour mills began to resume production after the second liberation in December 1948. Simultaneously new flour grinding machine had been introduced with the encouragement of the government. Under these conditions, some private wholesale grain store made a transition to flour mills, which led to a rapid development of the flour industry. However, while the new regime encouraged private wholesale grain store to operate flour mills, it also strictly separated the grain industry from the flour industry and prohibited private flour mills from concurrently involve in the grain industry. At the same time, the new regime controlled the grain market through measures such as formulating list price, and state-run grain companies (hereinafter called grain companies) quickly took a leading place. Consequently, the transaction volume of private wholesale grain store decreased, and the purchase and sale of grain were more concentrated in grain companies. Under such circumstances, the flour industry relies on grain companies to provide raw materials, more and more private flour mills became a processer of grain companies. Once the grain supply is tight, private flour mills would be out of business because grain companies could not provide enough raw materials. After the State Monopoly Policy for Grain Purchase and Marketing implemented in 1953, private grain industry completely withdrew from the market, only a few private flour mills maintained production as processing plants, and finally they became the object of socialist transformation.

Estimating competitiveness of Greek food and beverage industry: a comparison between Greek flour milling industry and Greek food and beverage industry

PurposeThe objective of this study is to estimate the competitiveness for both the Greek food and beverage industry as a whole and the flour and milling industry, justifying the certain economic factors and the way which these factors affect on it.Design/methodology/approachThe Greek food and beverage firms which published their balance sheets for the studying period were studied. According to the existing literature two equations were created and estimated as a simultaneous equations system.FindingsSummarizing the results both for the whole food and beverage industry and the flour milling industry are observed significant similarities on how certain economics factors such as profitability, market share, sustainable growth, age and operating costs affect on competitiveness as measured in this work. This may happen due to the high degree of concentration but also in the special characteristics which present both the Greek food and beverage industry and the flour milling sector.Research limitations/implicationsThe fact that this work referred only in Greek firms can be a limitation of this research, in spite of that it can provide useful and safe conclusions for the Greek food manufacturing industry.Practical implicationsThe provision of proposals for increasing firm competitiveness to managers as well as to policymakers.Social implicationsThe importance of food and beverage industry for the Greek economy as well as that the flour milling industry holds an important position in the Greek food and beverage industry makes the study of the competitiveness for both of them to be important from both an academic and research perspective.Originality/valueThe Greek food and beverage industry is the strength of Greek manufacturing and at the same time an important lever for the development of the entire Greek economy. The high quality products it produces and the organized promotion of its products in international markets are elements that give it an advantage and stimulate its competitiveness. The flour milling industry is one of the sectors in which there is intense competition and whose presence in terms of sales, turnover, employment and gross value is particularly important, so a simultaneous study of these cases is very important.

Valorization of Cereal By-Products from the Milling Industry as a Source of Nutrients and Bioactive Compounds to Boost Resource-Use Efficiency

Cereal by-products (wheat germ, maize bran–germ mixture, rye bran, and wheat bran) from the flour milling industry were characterized for their nutritional value and chemical composition, as well as for antioxidant and antibacterial activities. Carbohydrates (including sucrose) were the major nutritional constituents (56.35–78.12 g/100 g dw), followed by proteins (11.2–30.0 g/100 g dw). The higher energy value (432.3 kcal/100 g dw) was presented by the wheat germ. This by-product also presented the highest citric acid content (0.857 g/100 g dw), the most abundant organic acid detected. Unsaturated fatty acids predominated in all samples given the high content of linoleic (53.9–57.1%) and oleic (13.4–29.0%) acids. Wheat germ had the highest levels of tocopherols (22.8 mg/100 g dw) and phenolic compounds (5.7 mg/g extract, with a high apigenin-C-pentoside-C-hexoside content). In turn, while the wheat bran extract was particularly effective in inhibiting the formation of thiobarbituric acid reactive substances (TBARS), the rye bran extract was the only sample capable of protecting erythrocytes from oxidative hemolysis. Regarding antibacterial properties, in general, the lowest minimum inhibitory concentrations were observed against methicillin-resistant Staphylococcus aureus. These results highlight the characterized by-products as sustainable ingredients for the development of novel bakery and functional food products and contribute to a better bioresource-use efficiency and circularity.

262 Fiber and Co-product Utilization in Pigs

Abstract Fiber is one of the four macronutrients that yield dietary energy for pigs (others are starch, fat, and protein). To yield energy, fiber must be fermented (primarily in the hindgut) by microbes producing volatile fatty acids (VFA). Price increases for traditional feedstuffs such as cereal grains and protein meals have stimulated the pork industry to consider dietary inclusion of fibrous co-products that are produced when grain is processed into human food, fuel, and bio-industrial products. High fiber co-products include distillers dried grains with solubles (DDGS), oilseed meal, expeller, and cake, and co-products from flour milling. As omnivores, pigs are ideally suited to convert these non-human edible co-products into high quality food animal protein. Thereby, co-products can partially offset increases in feed cost provided their price is competitive per unit of net energy or digestible lysine, but also present risks and feeding challenges. Effects of feeding high fiber co-product may depend on diets being balanced for energy value or not. In weaned pigs, high fiber diets were thought to reduce feed intake, and thereby hinder energy intake during the energy-dependent phase of growth. However, such a relation is not solid across the spectrum of dietary fiber. Fiber characteristics play a role in gut health and early development. High fiber diets have lower energy digestibility and concurrent lower feed efficiency, but increased feed intake may maintain growth. In growing-finishing pigs, high fiber diets increase viscera mass, and thereby reduce dressing percentage. In restricted-few sows, fiber and produced VFA play a role in reaching satiety responses. In conclusion, depending on the price of high fiber co-products, high fiber diets may be part of a range of solutions to reduce the feed cost, and may thereby support economically-sustainable pork production.

Innovation Strategies and Firm Performance: A Study of Femine Mill Nigeria, Calabar

This paper investigates the role of innovation strategy on performance of Femine Flour Mill Calabar. The study employed survey research design. The target respondent is the total employees of Femine flour mill Calabar which stand at 126 staff. Self administered questionnaire was used as the instrument for data collection. The instrument was subjected to content validity and test retest statistical analysis was used to ascertain the reliability of the instrument at 0.82. The study adopted simple random sampling technique and Taro Yamane’s statistical formula was used to determine the sample size at 96. Pearson Correlation was employed to establish the relationship between the two variables. Out of 96 distributed questionnaires 85 was properly filled and was used for the analysis. , the relationship between level of process innovation strategies, product innovation strategies and firm performance is positive at 0.419 and 0.419 respectively, indicating that an improvement in level of process innovation strategies and product innovation strategies will lead to increase in the firm performance on the average. The study concluded that marketability of our different segmented products and In-depth understanding of customer needs since is a critical source of competitive advantage. The study therefore, recommended that the management should conduct a comprehensive product analysis and also develop a product technology track in order to actively explore the potential market opportunities.

Effectiveness and biochemical basis of wholemeal GlutoPeak test in predicting water absorption and gluten strength of Canadian hard red spring wheat

AbstractBackground and objectivesTo further improve the efficiency of GlutoPeak test for selecting water absorption and gluten strength in wheat breeding programs, this study was conducted to investigate the suitability and effectiveness of wholemeal as testing material by eliminating flour milling process which is often the bottleneck of quality evaluation throughput.FindingsBy analyzing forty‐four advanced wheat lines, strong correlations were found for wholemeal GlutoPeak parameters with conventional flour‐based farinograph absorption (r = .82, p < .001) and stability (r > .76, p < .001), and extensigraph Rmax (r > .90, p < .001). The secondary structures of gluten proteins, collected at different mixing stages of GlutoPeak test, were examined using Fourier transform infrared (FTIR) spectroscopy. The β‐turn structure increased significantly from partially developed to fully developed gluten, indicating its critical role in contributing to gluten viscoelasticity.ConclusionsWithout the preparation of refined flour, wholemeal GlutoPeak test can be a powerful tool for rapid and effective selection of key wheat quality traits.Significance and noveltyThis study demonstrated the effectiveness of wholemeal GlutoPeak test in screening key wheat quality parameters. The changes in gluten protein secondary structure during GlutoPeak test (refined flour or wholemeal) were demonstrated for the first time.

Some Technological Treatments to Enlarge the Shelf Life of Puff Pastry

Wheat bran is generally considered a byproduct of the flour milling industry, but it is a great source of fibers, minerals, and antioxidants that are important for human health. This study examined values of functional component for product from two bioprocessing (germination and fermentation) for wheat Giza171 variety. Also, it was examined for puff pastry (the pate) product, evaluated functional component (phenolic compound and antioxidant activity), sensory attribute, texture parameter, and mineral content. The results showed that total phenolic compound (TPC) and antioxidant activity (%RSA) values were highest in fermentation bran cell (with 2% yeast) (3115, 45.69), respectively. The volume increased with increasing percentage germination, while specific volume recorded the highest value for control (4.24). Sensory attributes of pate had the highest value from germination whole meal flour. Hardness decreased in all puff pastry from treatment compared with the control pate, where, puff pastry made from 50% germination whole meal flour in storage period. Phenolic compounds and antioxidant activity for the product during storage period had the highest values for pate made from fermentation bran with 2% yeast during storage periods (TPC= 1960 and 1432.5; %RSA= 49.61 and 43.31, respectively). Also, mineral content increased for all treatments compared with the control. Functional whole wheat products with enhanced health-promoting value and safety without renouncing the good-tasting standards whereas required for consumers. In this concept, functional whole wheat was demonstrated for two bioprocessing: improve eating quality, nutrition and shelf life for pate product.

Hemp (Cannabis sativa) seed for reproduction of stored-product insects

Hemp, or industrial hemp (Cannabis sativa), is a high value alternative crop that has seen increases in production in Canada since commercial production was legalized in 1998. Insect infestation of stored hemp seed may result in loss of quality and value. There are few published studies on the ability of insects to survive and reproduce on hemp seed. Reproduction of eleven stored-product insects on hemp seed at different moisture contents with, or without dockage, was studied. Insects were introduced into 15 g of hemp seed at two initial moisture contents (dry, 9% m.c. or damp, 15% m.c.), two dockage levels (dockage-free or dockage, 15%), and held at 30°C and 60–70% r.h. Five replicates of each treatment for each species were used. For beetles, twenty unsexed adults were used, for Ephestiakuehniella (Mediterranean flour moth), twenty eggs were used. For the beetles, live and dead adults were counted after 3, 5, 7 and 9 weeks, for the moth, adults were counted after 12.5 weeks. After counting, only live adults were returned to the hemp seed. The following beetle populations increased over the 9 weeks; Tribolium castaneum (red flour beetle), Lasioderma serricorne (cigarette beetle), Oryzaephilus surinamensis (sawtoothed grain beetle) and Trogoderma variabile (warehouse beetle). The following species did not increase their populations; Cryptolestes ferrugineus (rusty grain beetle), Rhyzopertha dominica (lesser grain borer), Sitophilus oryzae (rice weevil), Cryptolestes turcicus (flour mill beetle), Tribolium confusum (confused flour beetle), and Stegobium paniceum (drugstore beetle). For the beetles, higher dockage generally led to higher populations. The effect of moisture content was variable. Ephestia kuehniella produced adults on all treatments, with the dry treatment containing dockage performing the best.

Nanosizing Nigella: A Cool Alternative to Liberate Biological Activity

Background: Seeds of Nigella sativa, commonly referred to as “black cumin”, are rich in a spectrum of biologically active substances and thus associated with a range of potential health benefits. Unlocking the activity of these phytochemicals traditionally requires solvent extraction. Previously, we have explored nanosizing as an alternative to liberate the biological activity of natural products, such as Solanum incanum, Pterocarpus erinaceus, Loranthus micranthus and Cynomorium coccineum. Objectives: Nanosizing natural products may increase their activity for a number of reasons ranging from an improved bioavailability to physical nano-toxicity. Because Nigella sativa is amenable to being “milled down”, this spice has been employed to explore the underlying causes of increased activity upon mechanical particle size reduction. Methods: Nigella sativa seeds were pre-milled employing a household flour mill followed by extensive grinding exploiting a planetary ball mill. The particles were characterized employing Laser Diffraction, Photon Correlation Spectroscopy and Scanning Electron Microscopy connected with Energy Dispersive X-ray Diffraction. Finally, the samples were evaluated for sterility profile, and nematicidal and antioxidant activities. Results: Suspensions containing fairly uniform particles of Nigella sativa showing diameters in the range of 100-1000 nm have been obtained. These nanosuspensions are characterized by considerably reduced microbial contamination when compared to the bulk material and reasonable antioxidant and nematicidal activities when employed at higher concentrations. This activity is comparable to the one of the ethanolic extract of the seeds and is significantly higher when compared to the one of aqueous extracts. A combination of “sterilization and extraction by milling”, improved liberation of soluble substances from small particles, surface activity and physical nano-activity of the particles itself is likely responsible for the activities observed. Conclusion: Nanosizing of the entire natural products provides an interesting alternative to solvent extraction as it results in the liberation of active ingredients and certain additional activities. The resulting nanosuspensions can be investigated further and optimized for applications in Nutrition, Agriculture, Medicine, and Cosmetics.

КЛАСТЕРНЫЙ МЕТОД И МЕХАНИЗМЫ ВЗАИМОДЕЙСТВИЯ В ОРГАНИЗАЦИИ ЗЕРНОВОГО ПРОИЗВОДСТВА

The mechanism of distribution relations regarding the exchange of intermediate products, resources and services and the distribution of income from the sale of final products on the external market is an important part of economic relations within the cluster. The distribution mechanism ensures that the interests of cluster subjects are respected, and the mechanism of the grain product cluster is based on the fact that revenues from the sale of final products are distributed along the chain of the technological cycle, distributed through prices, tariffs, and centralized funds created by the cluster participants. In the grain-product complex, when using market prices, some enterprises become profitable, some-unprofitable, and when clustering, these processes can be preserved. An important element of the regional grain cluster is large grain companies and holdings that have concentrated large grain receiving enterprises for receiving, drying, storing and shipping grain. They include high-performance flour milling enterprises that have modern equipment from international manufacturers. These companies also include large, medium and small agricultural enterprises that produce grain, which have developed their own technological strategy and production structure, tactics, market behavior, and pricing policy. Regulatory mechanisms should be used to regulate relationships between cluster entities, ensure interests, coordinate individual and corporate goals, and regulate internal assortment, resource, price, and other proportions: standards of exchange and distribution relations; prices for products and final products sold. The issues of forming optimal economic relations between regional cluster entities, ensuring the implementation of individual and corporate goals, and regulating assortment, resource, and price interests are complex. The main part of economic relations within a cluster is the mechanism of distribution relations arising from the exchange of intermediate products, resources and services and the distribution of income from the sale of final products on the foreign market. The distribution mechanism should ensure that the interests of cluster members are realized. It should also be noted the peculiarity of regional clusters as a broad field of activity of enterprises.

Effects of developmental stage, cold acclimation and diet on the cold tolerance of three species of Cryptolestes (Coleoptera: Laemophloeidae)

Flat grain beetles (Coleoptera: Laemophloeidae) are common stored-product insect pests in Canada, infesting cereals in grain bins, equipment and end products in flour mills. We studied the cold tolerance of the three most common flat grain beetles: Cryptolestes ferrugineus, Cryptolestes turcicus and Cryptolestes pusillus, by measuring the survival at −10 °C and supercooling point (SCP) for different life stages (egg, young larva, old larva, pupa and adult) reared on flour mixed with brewer’s yeast. Probit analysis was used to estimate the lethal time for 50 and 95% mortality. This was done with non-acclimated individuals (only held at 30 °C) or cold-acclimated individuals (held at 18, 10 and 5 °C, for 1 week/temperature). In general, adults were the most cold-hardy stage for each of the species. Acclimated insects were anywhere from no increase in cold tolerance to 14-fold more cold-tolerant than the corresponding non-acclimated stage and species. Cryptolestes ferrugineus was most cold-tolerant species (58 d at −10 °C to reach 95% mortality for acclimated adult), C. turcicus was the next most cold-tolerant, (39 d) and C. pusillus was the least cold-tolerant (11 d). The cold tolerance of adults reared on three diets was measured both for acclimated and non-acclimated insects. The adults reared on grain diet (whole wheat kernels, cracked wheat kernels and wheat germ (90:5:5 mass ratio) were the most cold-tolerant, adults reared on white-wheat flour and brewer’s yeast diet (95:5 mass ratio) had the next highest cold tolerance followed by the adults reared on 100% white-wheat flour. Supercooling point (SCP) of insects ranged from −20.6 to −26.7 °C. In general, acclimated insects had slightly lower SCP than non-acclimated insects.

Evaluation of QT dispersion and P wave dispersion in flour mill workers in Pune District.

Evaluation of QT dispersion and P wave dispersion in flour mill workers in Pune District.

Historical Analysis of Income Statement – A Case Study Salalah Mills Company Oman

Purpose of the study: The objectives of the study were to critically analyze the financial performance of Salalah Mills Company (SMC), to examine the income statement position of the company, and to study the profitability position and improvements of Salalah Mills Company.Design/Methodology/Approach: The secondary data was obtained from the annual reports of Salalah Mills Company through the income statement for the period 2015 to 2019. The collected data was analysed using financial ratios involving excel and SPSS, to evaluate the Salalah Mills Company (SMC) profitability. Findings: The study revealed that the reduction in the company's gross profit (profit margin), the pre-tax margin was due to the increase in the cost of goods sold, administrative expenses, the cost of materials consumed, the selling and distribution expenses, and the labour cost. Research Implications: The study suggested that the company should reduce the cost of sales and administrative expenses to achieve an increased gross profit margin. It was also suggested that the company should focus more on marketing. Practical Implications: The study suggested that the company should look for an alternative for raw materials such as buying wheat from the local farmers. It was also suggested that the company should work on finding ways and means to achieve good profits so as to satisfy the shareholders. Originality/value: This research work is of its first own kind as the study focuses on the accounting perspectives of the food company in the Sultanate of Oman. Keywords: Direct cost of sales, Operating Income of the Flour Mills, Income Statement Analysis, Financial ratios, Market share of flour mills.

Эффективность фортификации муки на мукомольном заводе

The article discusses the process of flour fortification with vitamin and mineral complexes. The ways of implementation and expansion of the fortified flour production program are analyzed and indicated. The analysis conducted by the authors showed the effectiveness of introducing premixes into flour precisely at a flour mill.

Osnovnye tendencii razvitiya fabrichno-zavodskoj promyshlennosti v gorodah Zapadnoj Sibiri na rubezhe XIX—XX vv.

The publication is devoted to the analysis of the main factors and trends in the formation and development of industry in Siberian cities at the turn of the XIX—XX centuries. It was established that the economic recovery in the country, the development of water and railway transport contributed to the creation of conditions for the founding of factory establishments in the cities of the region. Small private enterprises for the treatment of animals and plant products prevailed, new industries (say, chemical, power plants) appeared. The working class was small in number. According to the profitability of production, distilleries occupied the first position, then butter and brick, soap and flour mills. The “wave-like” development of urban industry was noted (rise — decline — rise). Most pre-revolutionary industrial facilities have been lost, individual enterprises have been transformed, modernized, but still operate today.

Control of the size and compositional distributions in a milling process by using a reverse breakage matrix approach

A method based on the reverse breakage matrix approach is proposed for controlling the effects that milling has on the particle size distribution and composition of the comminuted material. Applicability, possibilities, and limitations of the proposed method are tested on examples related to the process of wheat flour milling. It has been shown that the reverse matrix approach can be successfully used for defining the particle size distribution of the input material leading to the desired, predetermined particle size and compositional distribution in the output material. Moreover, we have illustrated that it is possible to simultaneously control both, input and output particle size distribution, together with the composition of the output material.