Miller Magazine Issue: 119 November 2019

74 MILLER / NOVEMBER 2019 “The amounts of fine products especially bran which are produced in the break system have to be minimized. Because the difficulties of separating flour from fine bran if produced in the early stages of break system the whole of the subsequent milling process will be affected in a bad way. So that the break system in flour milling is the most critical operation. This is where the miller has to use his skill and knowledge to minimize flour production as much as possible in the break system with that the amount and purity of white final flour that he can produce measure the skill of the miller.” Controlling wheat milling operation- break release Prof. Farhan Alfin The aim of wheat milling is to separate structural components of wheat kernel by break open the grain and recover the en- dosperm from other parts which are the bran skins and embryo and then reduce the endosperm to particles with a specified size distribution. Wheat has an oblong shape and embryo at one end and a beard at the other. Wheat kernels have not uniform size and the kernel has a crease which are the distinctive anatomical features that make the recovering pure endosperm a challenge. The bran skins Prof. Dr. Farhan Alfin is working now as a production supervisor at Darıca Flour Mill, Trabzon, Turkey. He obtained his Ph.D. from Ege University in Izmir, Turkey, from the Department of Food Engineering in 2000. He worked at Avrasya University, Trabzon from 2005 to 2019 and hold the position of Head of the Food Engineering Department. He worked at Albaath University in Homs City, Syria at the food engineering department from 2000 to 2015, and he held the position of head of department from 2006 to 2010. During that period, he offered his consultancy and education services to several flour mills in Syria. On another level, he worked as the executive manager of Alakhras Mill in rural Homs from 2009 to 2015. He is also the author of “Cereal Milling Technology” book in written in Arabic language.