How Flour is Made

An introduction to Wrights


Welcome to
Ponders End Mill

Here at G.R Wright’s we strive to make the best quality baking products available on the market. We hand select the best wheats available, sourced both locally and abroad to help us make the best flour. Quality raw products, proven methods of milling and dedicated staff are fundamental to this goal. We operate to standards of quality and hygiene, which satisfy the most discerning of clients.

Wheat Intake

Wheat is selected
on quality & variety

The wheat is brought in by road from local farms and grain merchants as well as from the ports. Once on site the wheat is tested to ensure it matches the high standards agreed during the sale for hygiene and food safety. Protein, moisture and hagberg falling number are a few of the tests that are carried out. Our silo man then directs the lorry into position where the wheat is tipped into a large collection pit and a series of conveyors transports the wheat to pre-selected bins. The silo man allocates wheat to bins according to their variety. Accurate allocation is especially important when it comes to blending the wheats for cleaning.

Wheat Silo

Wheat is stored & cleaned,
conditioned & blended

Before milling, it is important that all impurities are removed from the wheat so the highest quality flour is produced. Such impurities may include chaff, dirt or sand. Once cleaned, water is added to the wheat stored for pre-set time. The bran skins harden during the ‘conditioning’ time allowing a clean sharp cut on the mill, releasing as much clean endosperm as possible.

Flour Mill

Wheat Grist (blend) is
ground, sieeved, purified,
graded & treated

On the mill the wheat is cut and the endosperm is released. Ground stock is sent thorough a plan sifter where a series of different sized sieves separate the different stock granulations, separating bran, endosperm and flour. The bran is removed, the endosperm further ground and flour collected, sent through controlled redressers to ensure no impurities remain; ingredients are added where necessary and sent to the storage bins. Our experienced millers make sure that the mill is running as efficiently as possible, tasks such include checking the roller mills are working efficiently and stock granulations are accurate to ensure only the best flour is made.


Flour is packed on our automated packing lines

Once the product has been milled it is stored in silos, it is then either sent to bulk out loading for tankers, prepack for our smaller bags or our warehouse where it is packaged into larger sacks. Ensuring the cleanest highest quality product reaches the customer, our state of the art packing plant allows us to pack 900 bags an hour. Our other plant packs smaller 500g and 1.5kg bags with capacity for 165 bags per minute.

Bulk Outloading

The Flour is sent to Outloading Silos, ready to be loaded for the customer.

This is where the flour is sent when delivering to ‘bulk’ customers. Flour is sent to the storage bins above, tankers are attached and 28 tonnes of flour is loaded within minutes. This incredibly efficient system allows a quick turnaround ensuring that product is delivered to you the customer as quickly as possible.


Once packed the flour is stored ready for delivery

Once packed and stored the product is allocated by the transport department and loaded onto trucks for delivery. Our state of the art stock taking system allows us to keep a fully traceable record of what products we have in stock and specific customer requirements so we can deliver the right product to you every time without delay and as efficiently as possible. Our team of dedicated and long serving drivers in tandem with the transport department ensure your delivery is with you when you want it and how you want it.

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