by
Mildred Cookson, The Mills Archive
An article in Milling in June 1950 drew attention to a new mill in Pretoria. The city had long been acknowledged as one of South Africa’s finest, along with its magnificent Jacaranda tree, and structures such as the famous Union Buildings.
In 1950 its attractiveness remained unspoiled, despite the fact that to a great extent in the preceding years, industrialisation had taken over. The authorities had confined industrial growth to a well-planned area outside the city boundaries, with many industries previously within the city relocating. One of these was the Ruto Flour Mills, Ltd.
Considered extremely up to date at that time, the mill was built in the centre of the city in 1885 by two pioneers of Pretoria, F Bourke and T Beckett. The principal machine was a horizontal stone mill fitted with French burr stones. At first, business was mainly confined to grinding for local farmers, who brought their wheat and maize to be processed into finished products for their own use. The fame of this new mill soon spread and “The Black Mills” became known as one of the best gristing mills in the country. They were so-called because the building had been tarred in order to preserve the bricks (no machine-made bricks were available in those days).
The chief cereal food in the late 19th century was mealies, a large percentage of which was processed by hand stamping. With regard to wheaten products, the most popular grade was known as sifted Boer meal and consisted of a meal ground on stones from which the coarse bran had been extracted. Even in the 1950s a somewhat refined version of this long extraction flour found great favour among farmers who took their own wheat to the nearest grist mill.
Pretoria was an ideal location, being a large consuming centre, conveniently situated close to Johannesburg, the Witwatersrand areas and large farming districts. As the country developed, an expanding market for wheat products was created, and from time to time, in order to meet the public demand for better quality products the plant was improved.
Read more HERE.
An article in Milling in June 1950 drew attention to a new mill in Pretoria. The city had long been acknowledged as one of South Africa’s finest, along with its magnificent Jacaranda tree, and structures such as the famous Union Buildings.
In 1950 its attractiveness remained unspoiled, despite the fact that to a great extent in the preceding years, industrialisation had taken over. The authorities had confined industrial growth to a well-planned area outside the city boundaries, with many industries previously within the city relocating. One of these was the Ruto Flour Mills, Ltd.
Considered extremely up to date at that time, the mill was built in the centre of the city in 1885 by two pioneers of Pretoria, F Bourke and T Beckett. The principal machine was a horizontal stone mill fitted with French burr stones. At first, business was mainly confined to grinding for local farmers, who brought their wheat and maize to be processed into finished products for their own use. The fame of this new mill soon spread and “The Black Mills” became known as one of the best gristing mills in the country. They were so-called because the building had been tarred in order to preserve the bricks (no machine-made bricks were available in those days).
The chief cereal food in the late 19th century was mealies, a large percentage of which was processed by hand stamping. With regard to wheaten products, the most popular grade was known as sifted Boer meal and consisted of a meal ground on stones from which the coarse bran had been extracted. Even in the 1950s a somewhat refined version of this long extraction flour found great favour among farmers who took their own wheat to the nearest grist mill.
Pretoria was an ideal location, being a large consuming centre, conveniently situated close to Johannesburg, the Witwatersrand areas and large farming districts. As the country developed, an expanding market for wheat products was created, and from time to time, in order to meet the public demand for better quality products the plant was improved.
Read more HERE.
The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.
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