Alligrator (Australia) Pty Ltd






Food Milling in the 21st Century

Alligrator (Australia) Pty Ltd is a Brisbane based company, which holds the license to manufacture and market the latest in food milling technology. The Alligrator Milling System is possibly the greatest niche food milling technology in the world today.

No comparable milling systems offer the advantages of the Alligrator and in such a user friendly package. The Alligrator will not replace mainstream food processing equipment, but will revolutionise the niche markets of high-quality foods and organic food processing.

This milling system offers a quantum leap forward for the food processing industry with low temperature milling, simple operation, ease of cleaning and a small footprint of the equipment.


Arthur Coert


In 1993, Arthur Coert was involved with BHP Australia Coal in developing a lightweight material from coal waste using high temperature processing. During these trials, the need for a cost effective means of size reduction led to the development of this unique (Alligrator) milling technology.

The initial equipment was simple, very efficient and mobile, but significantly the mill and milled products remained cool (on average 4 to 8°C above ambient). This is unique in milling technology and led to the realisation that its benefits in food processing would be substantial.

In 1994 a small stainless steel mill was built for further testing. A food grade, air-conditioned, cool processing room was established and this new technology was tested in the Food Industry with great results. It was found that this mill generated very little heat in the milled product or the mill itself, as is the case with nearly all other mills to date.

A wide range of products were milled for clients with outstanding results. For the first time materials like raw sugar, flaxseed, echinacea, dried kangaroo meat, soya beans, wheat and other grains, chick peas, kava and many more products could be processed through the same mill, producing a fine powder in one pass. This mill is still operational today, and is used for contract milling to various clients.

This milling system produces a wholemeal flour from wheat containing all the vitamins and nutrients as well as minerals found in the wheat, without losing large percentages caused by heat generation during processing. The benefit of "Oxygen Free Milling" opportunities due to the small footprint and physical size of this equipment, has a major bearing on the shelf life of the products, and allows a real wholemeal flour to be shipped around the globe and arrive to the consumer without being rancid and toxic.

The process of cool milling using the Alligrator Mill System retains most of all nutrients, endosperm, essential oils found present in the original wheat kernel. Unlike most current technology used in flour/wheat milling/processing which cause large percentage losses of the following nutrients. (Adapted from Schroeder, HA; American Journal of Clinical Nutrition. 24;562 1971)


Nutrient % Loss in white flour
Thiamin 77.1
Riboflavin 80.0
Niacin 80.8
Vitamin B6 71.8
Pantothenic Acid 50.0
Folacin 66.7
Alpha Tocophenol 86.3
Betaine 22.8
Choline 29.5
Calcium % 60.0
Phosphorus % 70.9
Magnesium % 84.7
Potassium % 77.0
Manganese ppm 85.5
Iron ppm 75.6
Zinc ppm 77.7


Essential Oils

For over a hundred years grains have been highly processed. The consequence has not only been lowered vitality of the people eating these foods, but also disintegration of physical health. The whole world has been made a more unstable place as even larger numbers of people eat processed foods. Lack of essential oils can result in changes in the skin, dehydration, degeneration of reproductive cells, deterioration of the kidney, high cholesterol and rapid blood clotting time.

Calcification of the arteries leading to heart disease is another major problem from the lack of these oils. One of the oil fractions which has been identified in wheat germ oil at levels of about 100ppms is called Octocosanol, this substance is refined out during processing, and cannot be added back in.

Octocosanol is an oily substance which appears to have energy releasing effects, perhaps acting as an agent which speeds up energy producing activity at the level of the individual cells. (Seyferth D., and Spohn RJ.,"Organomercural Carbonylation; The use of Dicoblat Octocarbonyl as a Stoichiometric and as a Catalytic Reagent" Trans New York Academy of Science 33/6 625-633 1971).

The energy release effects of wheat germ oil seem to operate apart from its rather high content of Vitamin E.

Linoleic Acid seems to be a most important essential fatty acid, without it the health of the skin deteriorates rapidly, and the growth of the young is hindered. With bran making up about 14.5% of the wheat kernel, and the germ about 2.5%, millers expect to get a maximum yield return of between 70-74% of flour from the total wheat input, the rest is sold to feed the animals. This cool milling process returns 100% product from the total wheat input, and the added bonus of including the goodness from the wheat for human consumption where it will help reduce some of the problems associated with processed foods of today.


When wheat or grains are milled with this opportune cool milling process, there is no extraction or separation of any part of the kernel, and all of the goodness is retained in the product.

The make up of a wheat kernel is as follows.

  • Endosperm is about 83% of the entire kernel, and is the source of white flour.
  • Bran is about 14.5% of the kernel.
  • Germ is about 2.5% of the kernel which is the embryo or sprouting section of the seed, usually separated because it contains essential oils which limits the keeping quality of the flour.

Rancidity is the combination of oxygen from the air with unsaturated fats in the oils and the subsequent variety of products which occur as a result of this combination. Oil becomes rancid much more rapidly when exposed to heat and light.

Rancidity destroys the flavour and odor of oils and the food in which they are found. Rancid oils actually inhibit the digestive secretions of the pancreas. Rancid oils have been shown to be harmful to laboratory animals, and in some cases causing death.
Lack of essential oils was a rather unlikely deficiency for thousands of years as people ate the whole grains.

The only people in history to consume a diet likely to be chronically low in essential oils, were the Romans at the height of their empire. They developed technology for refining their grain.

Unlike existing processes, the Alligrator milling temperatures remain low and are generally around 4-8 degrees above ambient. By using the ultimate 'cool milling' process, the food remains alive and by milling the whole product it also remains intact. Retaining natural goodness is simple for Alligrator, the Cool Mill.





Alligrator (Australia) Pty Ltd 2005


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