Welcome to The Neills Mills Website

How Neill’s flour is processed.

There are various stages in the flour milling process in a modern mill. After thorough cleaning to remove dirt and impurities, wheat grains are passed through a succession of rollers and sieves.

The first rollers are fluted and called ‘break rolls’, they shear open the wheat grain to expose the white floury inner portion - the endosperm. There may be as many as 12 sets of second stage ‘reducing rolls’ which crush the endosperm to a fine white flour.

Wholemeal flour is milled using the whole wheat grain and brown flour is milled using approximately three quarters of the wheat grain. Wheatfeed is derived from the milling of white flour and is used for animal feedstuffs.

Wheatgerm and bran are used in the manufacture of certain breads and are also sold as health food. From the milling of wheat a variety of flours are produced suitable for making many different types of bread as well as a whole range of flour-based foods such as biscuits, pies, cakes and confectionery.

James Neill, College Place North, Belfast, BT1 6BG
Tel: 02890 321626 Fax: 02890 248196 Email: enquiries@neillsflour.co.uk