26/05/2015: Don't miss your chance to hear Rob Shorland-Ball speak on Europe's roller milling revolution

Image: KellarW

Image: Dan Foy

Eric is feeling rather small. 

Woman problems. 

Yep. The usual story: She got him on the hook, only to break his heart when he discovered she wasn't even a real fly.

Never mind, Eric. Why not go and be a fly on the wall at the Global Milling with GRAPAS Conference at Victam International on Thursday June 11 in Köln, Germany? You deserve a treat. 

Which is just what you'll get when you listen to Rob Shorland-Ball BA FMA CertE, Roller Milling historian and author, give his presentation, 'From stones to rollers - The Roller Flour Milling Revolution in the UK and Europe'.  
      
Here's a brief rundown of what you'll hear:
      

"A richly illustrated exploration of the technical and social changes which the introduction of roller milling technology created in the milling industry and in the markets which the industry served. The technical changes started in the early 19th century in Austria, Germany, Hungary and Switzerland. 

"Milling engineers’ names illustrate the European basis for the roller flour milling revolution: Haggenmacher [Swiss], Giesecke & Konegen – MIAG – BUHLER [German & Swiss]; Simon, Buhler & Baumann [German/ English, Swiss]; Bucholz [German]; J Harrison Carter [English]; Oexle [Italian]; Escher & Wyss [Swiss]; Ganz [Swiss / Hungarian]; Mechwart [German / Hungarian]; Kick [Hungarian]; Robinson [English]; Wegmann [Swiss] Whitmore & Binyon [English]. 

"These men, and some entrepreneurial millers, created large steam-powered mills which separated grain into constituent parts by gradual reduction using roller mills and sifters / separators. Wheat flour millers could produce large quantities of white flour and the traditional stone mills, making a brown whole-meal flour, could not compete. This presentation tells the story of roller flour milling and the changes it brought to the grain and flour market – the sources of high gluten content grain and the market for white flour."

See? Get a ticket now, and you'll soon get your buzz back.

See the agenda and book your tickets HERE.

 

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