Mills used for flour and cereal milling — identify the exception\nWhich of the following mills is NOT typically used for grinding wheat into flour or for milling cereals and other vegetable products?

Introduction / Context:
Food milling uses specific equipment engineered for grain breakage, starch damage control, and flour quality. Traditional and modern choices include buhrstone (stone) mills, roller mills, hammer/attrition mills, and associated sifters. Some mineral industry mills are ill-suited due to contamination, slow throughput, or unsuitable breakage mechanisms.

Given Data / Assumptions:

• Cereal milling targets controlled size reduction with limited metal contamination.
• Continuous sifting and multiple passes may be used for flour grading.

Concept / Approach:
Roller mills dominate modern flour milling; buhrstone mills are traditional stone mills; attrition and hammer mills are used for cereals and other vegetable products in various industries. Pebble mills are tumbling mills using flint/ceramic media for fine grinding in minerals or specialty chemicals; they are slow and not typical for flour milling, making them the exception in the list.

Step-by-Step Solution:

Verification / Alternative check:
Commercial flour mills use roller stands and plansifters; small-scale mills use stones or impact/attrition grinders, not pebble mills.

Why Other Options Are Wrong:

• Buhrstone/roller/attrition/hammer mills are all used in cereal or vegetable product milling contexts.

Common Pitfalls:
Assuming any mill can produce food-grade flour; hygiene, temperature, and particle damage are critical considerations.

Final Answer:
Pebble mill