Grain milling has always been a cornerstone of global food security, but the demands on the industry have never been higher. Rising energy costs, climate pressures, volatile raw material quality, and growing sustainability expectations are forcing millers to rethink every aspect of their operations. The goal is no longer simply to produce flour efficiently; it is to run facilities that are intelligent, adaptive, and sustainable — where economic performance and environmental responsibility go hand in hand.

In this issue, Miller Magazine explores the state of the art in milling optimization from two complementary angles. In “The Calculus of Flour: Optimizing Grain Milling,” Karan Singhal, Head of Milling at Trade Kings SwissBake, outlines how modern milling has evolved far beyond mechanical adjustments. He describes a new era defined by automation, inline sensors, predictive analytics, and artificial intelligence — a holistic approach that balances energy efficiency with higher extraction yields, ensures consistent flour quality amid raw material volatility, and turns byproducts like bran and germ into high-value ingredients.

Alongside this strategic perspective, Bühler’s Javier Lozano Díaz provides a concrete case study in “Putting Efficiency Through the Mill.” He highlights one of milling’s largest hidden cost drivers: pneumatic conveying systems. Consuming up to 28 percent of a mill’s total energy use, these fans are often overlooked. Bühler’s new retrofit system introduces intelligent controls and real-time pressure adjustments, cutting energy consumption by up to 30 percent and often paying for itself in under two years.

Together, these two articles offer both the big-picture strategy and the hands-on solutions transforming our industry.