Flour Milling Instruction Sheet_final

United States Department of Agriculture
National Agricultural Statistics Service

INSTRUCTION SHEET for FLOUR MILLING PRODUCTS
Who Should Report – A form is needed from all firms in the United States operating wheat and
rye flour mills. A separate report should be filed for each active or idle flour mill of your
company. Call the toll free help line, 1-888-424-7828, if you need additional forms or have
questions.
If You Have a Mill that is No Longer Active or is now Operated by another Firm – Write
“No Longer Active” and the “date” the mill became inactive below the address area. If the mill
is now operated by another firm, and, if known, list the name and address of who is now
operating the mill. Return the form.
If You Have an Idle Mill - Report the maximum quantity of wheat flour that could be produced
in that mill in one day if it operated 24 hours.
How to Enter Your Responses – Enter your figures in the unit(s) requested, i.e., bushels, cwt.,
pounds, tons etc. Keep numbers within the boxes. Please note that some figures should be
rounded to thousands. For example, if you ground 660,020 bushels of wheat, report 660.
Reference Period – Data are collected quarterly and reference the previous three month period.
Wheat ground for flour – Report by quarter the purchased weight of wheat ground, including
the weight of foreign material (dockage). Includes the milling of Canadian wheat in bond.
Measured in bushels of 60 pounds.
Total flour produced – Report by quarter. Do not include flour purchased.
Whole wheat flour produced – Include in total flour produced.
Rye ground for flour – Report by quarter the purchased weight of rye including the weight of
foreign materials (dockage). Measured in bushels of 56 pounds.
Mill feed – Includes bran, middlings, shorts, and other milling by-products intended principally
for use as feed materials.
Milling capacity – Report all wheat flour excluding durum, durum flour only, and rye flour
production. Milling capacity represents the maximum quantity of flour that can be produced in a
mill in one day if operating for 24 hours. Include the capacity of idle mills until the mills are
reported to be destroyed, dismantled, or abandoned.