Word from LSEMS by Graham Bruce
Full details
| Authors & editors | |
| Publisher | Milling & Grain |
| Year of publication | 2016 April |
| Languages | |
| Medium | Digital |
| Edition | 1 |
| Topics | People and communities > Biographies & tributes |
| Tags | |
| Scope & content | Although retired, I keep in touch with what is happening in the UK milling industry by way of the London & South East Milling Society (LSEMS) of which I am Secretary. This society has been going for 69 years and is a wonderful way for milling people to network in a social atmosphere over some food, a glass of wine, while also enjoying interesting talks and visits. I started in the Milling Industry in September, 1975 as a graduate trainee with Spillers, the training lasting two years in both feed and flour milling. I was also privileged to spend ten months in St. Gallen at the Swiss Milling School, which was a wonderful experience. Over a career of 35 years, working for Spillers, Rank Hovis and ADM, I enjoyed various operational management positions at several different sites before deciding on a quieter life by taking early retirement in May 2010. Highlights have been a 12 year spell in Newcastle where we built a completely new milling plant and 9 years at Cambridge where, I learned all about speciality flours, namely, cake, steam treated, dried, agglomerated and micro-clean, all on home designed plants. Over this time I consider I have been privileged to see many major changes within the Industry. Obviously, there is de-branning, but I have had no direct experience of that. For me the major changes have been in automation/manning, safety and food hygiene…Read more. |
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