World Grain - September 2007 - 37

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FEATURE: A NEW LEADER IN FLOUR MILLING CAPACITY

the other mill, wheat is delivered automatically from elevator
through tempering.
"What's new here is that we have automated the flour delivery system from the mill to bulk storage," Taylor said. "The
entire week's run can be programmed, from which elevator
silos the grain will be pulled to which bins the flour will end
up, again for a full week at a time. We're using the capability extensively, though, practically speaking, we often can't
program a full week simply because schedules change to meet
individual customer's needs. To respond to those needs we adjust our programs accordingly.
"But the programming is a very valuable tool to increase
our efficiency and improve the consistency of our flour."
Combined, the C and K projects cost North Dakota Mill
$7 million. Although a sizable investment, the projects still
were considerably smaller than the $20 million expansion
completed at the beginning of the decade with the construction of 16,000 cwts of capacity in the new A and B mills.
BETTER POSITIONED
With its overwhelming focus on milling spring wheat,
Taylor said North Dakota Mill is well positioned to take advantage of trends in baking. He noted the ability of spring
wheat to allow for formulations that "carry" more specialty
ingredients.
"We try to focus our efforts on dedicated spring wheat customers who want stronger flour that carries other ingredients
better and offers higher absorption and more tolerance, as well
as the better consistency we offer because of our wheat blending and multiple units," Taylor said.
Most of the flour milled at North Dakota mill is sold primarily up and down the East Coast, he said. He said the company's
single location and wheat sourcing capabilities represent an
advantage for the company.
"We look at who we are and our wheat sourcing as an advantage," he said. "Every year we draw wheat from the same
areas, 95% from North Dakota. Because we do this, we have
more consistent products."
Taylor noted several staff members who played important
roles in the latest expansion projects, beginning with Chris
Lemoine, production manager, who oversaw both initiatives.
Also heavily involved were milling supervisors Ken Pahlen
and Randy Egstad.
New to the company is Travis Devlin as head miller. He
joined the company in February 2007 and was part of the project completion effort. Previously, Devlin worked at the Columbia, South Carolina, U.S. flour mill of American Italian Pasta
WG
Co., which is based in Excelsior Springs, Missouri, U.S.
Josh Sosland is editor of World Grain's sister publication, Milling & Baking
News. He may be contacted at jsosland@sosland.com.

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World Grain - September 2007

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