Vacuum milling of wheat was used to prevent temperature rise of flour. We have used four vacuum pressure levels and one control pressure level (normal atmospheric pressure “1023.3 hPa”). Many factors of milling machine were measured. The consumption of power and the capacity of milling machine at different wheat moisture contents were determined. The milled flour moisture content was measured as well. We concluded that the flour temperature after milling could be kept stable at a low level under vacuum pressure compared with the control. Milling power and moisture content of flour showed the same trend. Different levels of moisture contents seem to affect the milling machine capacity.