Certificate in Wheat Milling Flour

Description

Course Name: Certificate in Wheat Milling Flour

Course Id: CWMF/Q1001.
Eligibility: 10th Grade(High School) or Equivalent.

Duration: One Month.

Objective: The objective of this course is to equip learners with the technical knowledge and operational skills required to efficiently mill wheat into high-quality flour. The course covers wheat selection, milling machinery, processing techniques, quality control, packaging, and market strategies, enabling participants to start or enhance wheat flour milling businesses.

 How to Enroll and Get Certified in Your Chosen Course:

 Step 1: Choose the course you wish to get certified in.

 Step 2: Click on the “Enroll Now” button.

 Step 3: Proceed with the enrollment process.

 Step 4: Enter your billing details and continue to course fee payment.

 Step 5: You will be redirected to the payment gateway. Pay the course and exam fee using one of the following methods:
Debit/Credit Card, Wallet, Paytm, Net Banking, UPI, or Google Pay.

 Step 6: After successful payment, you will receive your study material login ID and password via email within 48 hours of fee payment.

 Step 7: Once you complete the course, take the online examination.

 Step 8: Upon passing the examination, you will receive:
• A soft copy (scanned) of your certificate via email within 7 days of examination.
• A hard copy (original with official seal and signature) sent to your address within 45 day of declaration of result.

 Step 9: After certification, you will be offered job opportunities aligned with your area of interest.

Online Examination Detail:

Duration- 60 minutes.
No. of Questions- 30. (Multiple Choice Questions).
Maximum Marks- 100, Passing Marks- 40%.
There is no negative marking in this module.

Marking System:
S.No.	No. of Questions			Marks Each Question		Total Marks
1	10			5		50
2	5			4		20
3	5			3		15
4	5			2		10
5	5			1		5
	30					100
How Students will be Graded:
S.No.		Marks	Grade
1		91-100	O (Outstanding)
2		81-90	A+ (Excellent)
3		71-80	A (Very Good)
4		61-70	B (Good)
5		51-60	C (Average)
6		40-50	P (Pass)
7		0-40	F (Fail)

 Key Benefits of Certification- Earning a professional certification not only validates your skills but also enhances your employability. Here are the major benefits you gain:

 Practical, Job-Ready Skills – Our certifications are designed to equip you with real-world, hands-on skills that match current industry demands — helping you become employment-ready from day one.

 Lifetime Validity – Your certification is valid for a lifetime — no renewals or expirations. It serves as a permanent proof of your skills and training.

 Lifetime Certificate Verification – Employers and institutions can verify your certification anytime through a secure and reliable verification system — adding credibility to your qualifications.

 Industry-Aligned Certification –All certifications are developed in consultation with industry experts to ensure that what you learn is current, relevant, and aligned with market needs.

 Preferred by Employers – Candidates from ISO-certified institutes are often prioritized by recruiters due to their exposure to standardized, high-quality training.

 Free Job Assistance Based on Your Career Interests – Receive personalized job assistance and career guidance in your preferred domain, helping you land the right role faster.

Syllabus

Introduction to Wheat Flour Milling: Overview of wheat milling industry, Importance of flour in food processing, History and evolution of milling, Role of wheat flour in daily diet, Basic milling terminology, Career opportunities in milling sector, Overview of global and Indian milling trends, End products of wheat milling, Key stakeholders in the flour milling chain, Scope of certification in flour milling.

Wheat Grain Structure and Varieties: Anatomy of wheat kernel (bran, germ, endosperm), Types of wheat (hard, soft, durum), Factors affecting milling quality, Gluten content and its importance, Wheat growing regions and varieties, Physical properties of wheat, Wheat grading and classification, Protein content and baking quality, Storage and handling of wheat, Seasonal impacts on wheat quality.

Pre-cleaning and Conditioning of Wheat: Pre-cleaning objectives and procedures, Removal of foreign materials, Types of cleaning equipment, Conditioning and tempering of wheat, Moisture adjustment techniques, Importance of uniform moisture content, Cleaning flow chart, Factors affecting cleaning efficiency, Drying processes and safety, Storage before milling.

Wheat Milling Process and Techniques: Overview of break and reduction systems, Role of roller mills, Principles of gradual reduction, Sieving and purifying processes, Importance of proper grinding, Flow diagram of modern wheat milling, Rebolting and by-product recovery, Control of flour yield and ash content, Flow balance and efficiency monitoring, Common milling defects and troubleshooting.

Milling Equipment and Machinery: Types of mills (roller mills, stone mills), Purifiers and sifters, Bran finishers and detachers, Bucket elevators and conveyors, Control systems and automation, Maintenance of machines, Cleaning and lubrication schedules, Safety features and precautions, Importance of calibration and alignment, Troubleshooting of milling machinery.

Quality Control and Laboratory Testing: Sampling techniques and procedures, Moisture and ash testing, Gluten content and quality, Falling number test, Dough rheology tests, Granulation and particle size analysis, Color and appearance of flour, Baking quality test methods, Laboratory equipment and setup, Compliance with BIS/FSSAI standards.