Manhattan, KS - During flour processing and analysis procedures, understanding the equipment and testing that goes behind flour processing is essential to ensure a quality product for consumers.
Sixteen participants attended Kansas State University’s IGP Institute to expand their knowledge of testing analysis though the International Association of Operative Millers (IAOM)-KSU Flour and Dough Analysis course, from September 10-12, 2019.
“Participants found this course to be beneficial in that it gave them an in-depth look at different machines, and the different types of analysis that can be done on flour and dough,” says Jason Watt, Buhler instructor of milling and grain science faculty member.
“This allows participants to understand their flour better and assist their customers to better explain test results of their end product.”
Participants were able to utilize in-person demonstrations, as well as classroom practices to understand a multitude of topics ranging from Farinographs to baking systems and browning reactions.
For some participants, this was beneficial to gain technical knowledge in the processes.
“I came from a chemical background so for me it’s learning all the different processes that go into making a good dough, so we can have a good final product.
"It’s looking at all the testing to see how we can achieve that product and how can we look to make it better,” says Tanner Waters, chemist for McKee Foods Inc in Chattanooga, Tennessee.
Besides the technical knowledge gained throughout the week, participants were also able to interact with other industry members as well as equipment suppliers and manufacturing experts.
“Just getting to know some more people in other industries was my favorite part.
"Basically, just talking to them and understanding what I’m doing at my specific mill, the qualities we’re producing from our flours, how that affects their end product,” says Sarah Bononia, quality analyst manager for Grain Craft in Birmingham, Alabama.
This is one example of a training in the grain processing and flour milling curriculum at the IGP Institute.
In addition, courses are also offered 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 lmoser@ksu.edu