SMF laboratory mill is important equipment utilized to evaluate wheat quality comprehensively. The laboratory mill grinds small quantities of wheat to obtain test samples of flour. The flour samples produced have a linear relationship with flour produced from a commercial mill. The mill can help to fully examine a wheat sample prior to confirming the purchase. The mill may also be used for quality tests for research and development, plant breeding tests since flour extracted can be comprehensively tested both on a analytical and test baking basis and on a consistent basis. The mill is suitable for hard, semi-hard and soft wheat types.There are three (3) break passage B1, B2, B3, and three (3) reduction passages C1, C2, C3. Classifying and sieving of materials takes places within the sieve box section, which can separate flour to six (6) flour streams, B1, B2, B3, C1, C2, C3. In addition there are two (2) brans, coarse and fine.