Manhattan, KS - Understanding the work of the company is vital to all employees from those in human resources to those who handle the technical components of the business.
To give professionals a broad overview of the flour milling process Kansas State University’s IGP Institute faculty members have joined with the International Association of Operative Millers to offer an introductory course January 14-18, 2019.
The intent of the IAOM–KSU Introduction to Flour Milling training is to give participants an understanding of basic milling principles, processes and the stages involved in wheat receiving to the finished product.
“The introduction to flour milling course is a great way for anyone working in the industry to get a well-rounded understanding of the entire process from wheat genetics through finished baked product evaluations,” says Shawn Thiele, interim associate director and flour milling and grain processing manager at the IGP Institute.
“The abundant amounts of hands-on training drive the theory learned in the classroom into practical application that benefits participants in their role within the industry.”
Course participants discuss topics including: an overview of the U.S. milling industry; wheat production; wheat classes, uses, and basic wheat chemistry; wheat cleaning and conditioning; gradual reduction process overview; milling math (extraction, tempering and blending); principles of mill flow sheets; overview of the general milling process and major milling equipment; flour and dough testing practices and methods; flour functionality; wheat and flour blending; grade, quality, and mill performance on flour extraction.
Through presentations led by Kansas State University faculty, participants learn all aspects for a general understanding of the flour milling process.
Participants also gain hands-on experiences during their time spent in the Shellenberger Hall Milling Lab and the Hal Ross Flour Mill.
Previous course participant, Monty Griffin, senior project manager at Bunge North America in St. Louis, Missouri shares his thoughts after completing a previous course.
“It was great to be able to learn what I didn’t understand before about sifting out all of the different particles of kernels.”
He adds, “I thought this course was a lot of fun. It was the right amount of material and information, and gave me a greater knowledge of the complexity of what goes behind the process from the beginning to end.”
In addition to supporting grain industry professionals through grain processing and flour milling, the IGP Institute faculty offer trainings in feed manufacturing and grain quality management, and grain marketing and risk management.
For more information, please contact Lisa Moser at 785-477-4837 or email@example.com