Buhler Flour Milling Courses

In conjunction with Buhler Inc. of Minneapolis, Minnesota., K-State’s Department of Grain Science and Industry and the International Grains Program is offering several milling courses in the IGP Executive Conference Center and the Hal Ross Flour Mill on the K- State campus in Manhattan, Kan. Content is generally focused on Buhler equipment and processes meant to add to the knowledge and experience of current industry professionals. Registration for these courses will be taken through the International Association of Operative Millers (IAOM).

Training Overview

Buhler Course Dates

Buhler-KSU Expert Milling (English) - March 17-21, 2014
Buhler-KSU Expert Milling (Spanish) - March 24-28, 2014
Buhler-KSU Executive Milling (English) - July 7-11, 2014; November 10-14, 2014
Buhler-KSU Executive Milling (Spanish) - August 11-15, 2014

New in 2014  (descriptions will be posted soon)

Buhler-KSU Wheat to Bread (Spanish) - August 18-21, 2014
Buhler-KSU Wheat to Bread (English) - November 17-21, 2014

Course Descriptions

Buhler-KSU Expert Milling

Course objectives: In depth discussions of flow sheet diagrams and milling processes. Optimum machine adjustment and mill handling.

Course topics: Comparison of special cleaning systems which offer the possibility to improve milling performance further than a regular cleaning section; tempering of wheat (systems, bin designs, possible traps, various tempering philosophies and their application, pre-tempering systems, flow sheet options for optimum sanitation in and around the tempering bins); bacteria count reduction by scouring, peeling, light peeling and pearling; in-depth flow sheet technology (comparison of international flow sheets with milling systems in the U.S., discussion of differences and possible application of system parts in U.S. milling; practical exercises in the Hal Ross Mill (the perfect break release, optimum purifier set-up, judging sifting performance - finding the ideal area between poor dressing and bare dressing), starch damage (what is it, its effects on water absorption, attrition flour - production and usage; flour quality: general quality control and assurance, flour aging, etc.); and mill pneumatic systems (in-depth pneumatics with practical measurements and adjustments in the Hal Ross Mill).

Required skill level: Theoretical milling background (milling school or university, prior advanced milling course - IAOM or Buhler training center), please forward copy of certificate; KSU Milling science graduate with two years practical experience or five years of shift milling experience.

Who should attend: Production manager, head millers and shift managers.

Course minimum: 6 participants.

Course Fees: IAOM member - $1,900, non-member - $2,100.

Registration deadline: March 17-21, 2014, English; March 24-28, 2014, Spanish.

More Information and Registration


Buhler-KSU Mill Maintenance

Course objectives: Parameter structure and procedure for calibration and trouble shooting.

Course topics: Theory - fixed versus floating bearing, etc,; design and function of machines; strong focus on practicals in the Hal Ross Mill; and calibration of scales and flow balancers, and general troubleshooting.

Required skill level: Practical work experience in flour mill.

Who should attend: Maintenance staff and managers

Course maximum: 10 participants

Course Fees: IAOM member - $975, non-member - $1,075

Registration deadline: TBD

More Information and Registration


Buhler-KSU Executive Milling

Course objectives: Understanding the underlying principle of the milling process and the parameters that can be influenced by either the raw material or the milling system; understanding the challenges of the operating staff; and learning which critical control points to check in order to judge whether an operation is running well.

Course topics: Raw material (kernel structure, influence of wheat characteristics on yield and mill performance, usage of various types of wheat for different finished products); cleaning system (special systems for Mycotoxin reduction and top quality flour production, machine and flow sheet technology, system design and various tempering philosophies, practical in the Hal Ross mill); milling system (description and function of milling machines, basic flow sheet technology, basics in starch damage, practical in Hal Ross mill; break release, adjustment of purifiers and roll stands, sample analysis); finished product handling and storage (batch mixing versus continuous mixing systems, basics in flow quality, product safety and quality control); performance evaluation in a flour mill, factors that influence an investment decision and basics in aspiration.

Required skill level: No milling experience required.

Who should attend: Mill owners, directors and managers

Course minimum: 6 participants

Course Fees: IAOM member - $1,900, non-member - $2,100

Registration deadline: Summer course, July 14-18, 2014, fall course, November 10-14, 2014, English; August 11-15, 2014, Spanish

More Information and Registration


Buhler-KSU From Wheat to Bread

Course objectives: Understanding the underlying principle of the milling process and the parameters that can be influenced by either the raw material or the milling system; understanding the challenges of the operating staff; and learning which critical control points to check in order to judge whether an operation is running well; and understanding the effects on baking quality.

Course topics: Raw material (kernel structure, quality parameter in wheat), cleaning and conditioning of wheat (basic machine and flow sheet technology in the cleaning section, systems, designs and various tempering philosophies, practicals in the Hal Ross Mill), flour mill operation (description and function of milling machines, basic flow sheet technology, practicals in Hal Ross Mill), and finished product handling and bakery (basics in flour quality, determination of quality parameters, hands-on exercises in the bakery, evaluation of bread quality, application of flour additives for improving bread quality). 

Required skill level: Little or no milling experience required.

Who should attend: Mill and baker/mix plant owners, directors, managers and millers

Course minimum: 6 participants

Course Fees: IAOM member - $1,900, non-member - $2,100

Registration deadline: Spanish course, July 13, 2014; English course, Oct. 12, 2014 


 Course Fees The course fees cover tuition, laboratory fees, books, special instruction, materials, field-trip transportation, and lunch on class days. Fees do not include lodging and evening meals. Applications and payment should be received by IAOM five weeks prior to the course start date. Credit card payments will be processed when the minimum number of participants have enrolled in the class. * The non-member rate includes a complimentary one-year IAOM membership, during which time you would be eligible for member rates on other short courses offered during the year.

Buhler Courses Registration Information

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For more information, call IGP at 785-532-4070 or e-mail: igp@ksu.edu.