This is the case with this masters thesis, which presents a nice simple (two different levels of detail) explanation of the sugar cane process. It includes the two main juice extraction systems diffusion and milling in parallel, although I am not sure whether this often occurs in practice.
There is a good section on milling equipment with brief descriptions of a range of mills explaining material milled, size, product and special characteristics. These include hammer, stone, plate and roller mills.
While we are all often disappointed by what we get when we follow the link that came up in our search, there are also real gems, like this manual written by Professor Peter Fellows, that are invaluable in setting up a business.
This not just a textbook explanation of milling and baking – the images below show that it covers the real and practical issues that need to be addressed to establish and sustain a food processing business.
building and site requirements are addressed first
as is production planning
practical checklists ensure the entrepreneur covers everything
practical information is provided on processing loss
worked calculations are presented on technical matters
and financial issues
practical rules support the hygiene message
process flowsheets define manufacturing processes
photographs illustrate the text
practical checklists support trouble shooting
I don’t think I can overate this book as a manual for entrepreneurs looking to start, improve or expand their business!