Manhattan, KS - In some cases, the 20,000 foot view of an industry can be beneficial to those who are new to their respected fields.
Looking into the entire flour milling process from start to finish, the International Association of Operative Millers (IAOM) and Kansas State University (KSU) partnered to host the IAOM–KSU Introduction to Flour Milling course, January 14–18, 2019.
The course hosted six participants from California, Illinois, Kentucky, New Jersey, North Dakota and Michigan.
This course was taught through a combination of lectures taught by K–State faculty, a visit to the Kansas Wheat Innovation Center, and hands-on trainings in the Hal Ross Flour Mill and the Shellenberger Hall Baking and Milling Labs.
“The course educates professionals working in or with the milling industry of the entire process that goes into milling wheat starting with wheat selection and ending with baking properties of different quality wheat flours,” says Shawn Thiele, flour milling and grain processing curriculum manager and interim associate director at the IGP Institute.
He adds, “The participants were able to receive extensive amounts of hands-on training with milling wheat and baking different products to help them grasp a better understanding of the value of quality with wheat and flour, and the material taught throughout the lectures.”
This course focused on a variety of topics including an overview of the U.S. milling industry; wheat production, supply and demand; wheat classes, uses, and basic wheat chemistry; wheat cleaning and conditioning; the milling process, basic flowsheets, flour functionality, wheat and flour blending; and grade, quality, and mill performance on flour extraction.
“I came to this course to learn more about the milling processes,” says Miguel Macias, lab technician for Miller Milling.
“At first the math during the classroom portion was challenging; but, once we went out to the mill and applied hands-on learning everything seemed to come together. It just clicked for me.
"The hands-on aspect made it really fun.” Macias adds he enjoyed being able to use the K-State milling facilities and adjust the equipment.
The hands-on aspect of the course helped him connect the in-class lectures to real world application.
This course is suited for anyone involved in the milling industry including, but not limited to new mill employees, HR staff, ingredient procurement managers, and feed and flour sales representatives.
The next course offering will be July 29–August 2, 2019. To learn more and to register for the class, go to the IGP Institute website at www.ksu.edu/igp.
In addition to flour milling and grain processing, the IGP Institute offers courses in the areas of grain marketing and risk management, and feed manufacturing and grain quality management.
For more information, please contact Lisa Moser at 785-532-2459 or firstname.lastname@example.org