Manhattan, KS - In an effort to help flour milling personnel better understand the process of milling, Kansas State University and the International Association of Operative Millers (IAOM) will be hosting a basic milling principles course.
This course will be held at the IGP Institute, October 7-11, 2019.
“This course is designed for those who have theoretical or practical work experience in a flour mill,” says Shawn Thiele, IGP Institute associate director, and flour milling and grain processing curriculum manager.
Participants should expect to gain a better understanding of wheat classes and uses; wheat testing practices and methods; wheat cleaning and condition systems; importance of wheat quality and preparation; milling process specifics and associated equipment; basic flowsheet terminology and understanding; advantages of wheat and flour blending; granulation curves; flour and dough quality testing.
“Past participants had the opportunity to learn a lot about wheat cleaning, conditioning and the different classes of wheat,” says Thiele.
“They also had the opportunity to spend time in the Shellenberger Hall baking lab and the Hal Ross flour mill.”
Those who should attend this specialized course include milling engineers, operation managers, production managers, shift managers and professionals with theoretical or applied milling background.
Previous course participant, Robert Walker, project engineer at General Mills, shares his takeaway from the course.
“I knew a lot of terms from the mill, but I didn’t know how they interacted,” Walker says.
“What I really enjoyed was how I was able to put definitions behind words and really piece everything together.”
This is one example of the many hands-on flour milling and grain processing training courses offered by the IGP Institute.
In addition, the IGP Institute provides trainings in the areas of feed manufacturing and grain quality management, and grain marketing and risk management.
For more information, please contact Lisa Moser at lmoser@ksu.edu