The LABORATORY MILL is used to grind small quantities of wheat for evaluating flour quality in milling applications. It produces test samples that closely correlate with flour from commercial mills, enabling accurate assessment prior to wheat purchase. The mill supports research, development, and plant breeding by generating flour suitable for analytical testing and test baking evaluations, making it an essential tool for quality control and innovation in modern milling operations. Designed for hard, semi-hard, and soft wheat types, it features three break passages (B1,B2,B3) and three reduction passages (C1,C2,C3). The sieve box section classifies material into six flour streams and two bran types—coarse and fine—for comprehensive analysis.
| Model | Capacity (kg/h) | Aspiration Volume (m³/min) | Power (kW) | Dimensions (L×W×H) (mm) |
| SYMF-20 | 6–9 | 12 | 1.5+1.5+0.04+0.55 | 1328×1130×1950 |
