IAOM – KSU Introduction to Flour Milling
The objectives of this course are to gain a general understanding of the principles of the milling process from wheat receiving to finished product distribution, understanding the relationship between wheat quality and the effect of the milling process, gain knowledge of different wheat types and what products each can produce, gain knowledge of flour functionality and baking performance of different flours, and learn the role each department plays in the success of the milling industry. Participants will discuss all aspects of the flour milling process from wheat selection to milling to flour blending and baking functionality.
Topics for the course include an overview of the U.S. milling industry; wheat production, supply and demand; 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; and practical hands-on experience in the Hal Ross flour mill and KSU benchtop milling and baking laboratories (see commercial mill in action and understand what equipment does and simple adjustments, breaks, purifiers, sizings, reduction rolls, sifting, flour stream analysis, sample board analysis, benchtop wheat milling exercise, baking with different flours exercise).
Who Should Attend
New mill employees, mill HR staff and managers, grain and ingredient procurement managers, feed and flour sales representatives, production schedulers, warehousing and QA personnel, R&D staff, wheat breeders, grain inspection personnel, food program administrators, international wheat/grain traders, journalists, extension agents, wheat commission staff/board members, and agricultural and business economic analysts. No milling experience or theory required.
This course will be offered August 3-7, 2020. Course fee $1,800.
The IGP Institute reserves the right to cancel or reschedule courses if minimum enrollment numbers are not met. If a course is canceled, participants will be refunded 100% of their tuition. If a course is rescheduled, participants will have the opportunity to have 100% of their registration fees applied to the rescheduled course or receive a full refund.
Participants who wish to cancel or transfer their registration to another employee can do so for a $100 processing fee as long as notice is received at least fifteen days prior to the course start date. Refund requests made fourteen days or less before a course start date will be not be refunded.