This coveted reference book for millers and milling has been completely revised and brought up-to-date with modern technology.


The chapters of part 2 have also been revised:

Chapter E deals with the milling process of wheat, rye, swing and durum mills and the evolution of shortening passages.

Chapter F deals with the characteristics of the flour streams in respect to mineral, wet gluten and protein aswell as general ­blending formulas. And also goes into flour type regulations discharge and mixing machines aswell as bulk loading.


The handy Vademekum reference book is intended mainly for the practical person who needs access to the technical data of listed machines while working within the milling environment, but is also a valuable asset to the trainee, technicians and engineers alike.

Vademekum is an important companion in your daily work.