History of flour milling in United States Part II

Since ancient Roman times around 6000 BC, the process of turning grains into flour has been consistently practiced. Initially, grains underwent toasting to eliminate chaff from wheat, followed by the act of crushing them between two stones. Around 100 B.C., the Romans pioneered the use of waterpower for milling flour. As the 16th century unfolded, European settlers introduced their flour milling techniques to New France.

In the late 18th century, Oliver Evans initiated a significant transformation by inventing the first automated flour mill in the United States, capable of handling the workload of seven individuals. These water-powered mills, equipped with numerous levers and pulleys, generated a noisy operational environment. Evans introduced innovative elements such as screw conveyors for the horizontal movement of flour and wheat, bucket elevators for lifting grain, and continuous systems seamlessly integrating milling, sifting, and bolting.

Continued technological progress witnessed the development of advanced roller mills. Between the Revolution and 1830, Baltimore emerged as the central hub of the flour trade in America, benefiting from abundant waterpower and convenient access to wheat lands. In 1875, American ingenuity combined the European roller mill, Oliver Evans' automated mill, and the purifier to create an improved version of the roller mill. This system efficiently removed straw, dust, stones, and debris from grains.

The "New Process" method gained popularity in the mid-19th century, initially applied in Hungary. Its widespread acceptance was fueled by the utilization of harder wheat imported from Canada. This method involved setting mill stones farther apart to crack, rather than crush, the wheat, encouraging widespread adoption and mechanization in the milling process.
History of flour milling in United States Part II