The Cummins flour mill was back up and running on Wednesday for the first time in more than 12 months, producing flour from locally-sourced Eyre Peninsula grains.
The previous flour mill operator, Cummins Milling Company, went into liquidation in July but the Butterfield family that owns the mill restarted the flour mill after finalising the purchase of the milling equipment on Friday.
Chief executive officer Bill Butterfield said he was excited to see the mill operating and wants to return it to “the grandeur days”.
“Today we’re expecting about 15 tonnes of flour, but hopefully we’ll soon be pumping out 20 tonnes of flour daily.”
The mill produces multiple types of flour, consisting of plain, strong, bakers and self raising, and will soon produce a variety of flour mixes such as soy and linseed, soft white, and bun mix.
“We want to make the flour mill run bigger and better than it has ever run before,” Mr Butterfield said.
“We’ve had old customers of the mill call back and wanting to buy our product as the mill has reopened.
“It’s great to receive this level of community support”.
Mr Butterfield said there was no waste at the mill as the by-products of flour milling, bran and pollard, were sold as stock feed.
“Everything's utilised in this mill.”