IGP–KSU Flour Milling for State Wheat Leaders and Staff

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This course introduces wheat commissioners, farmers, and organization staff members to the basics of flour milling. Participants will learn basic principles of flour milling and the impact that wheat quality has on milling efficiency and flour performance. The course, IGP–KSU Flour Milling for State Wheat Leaders and Staff, will be held December 7–9, 2026.

The course will be taught through a series of lectures and hands-on training in the Kansas State University milling laboratories, including the commercial Hal Ross Flour Mill, bench-top Milling Laboratory, and the Baking Laboratory. The course labs will focus on understanding the milling process and associated equipment, milling different classes of U.S. wheat, and baking practices utilizing different wheat class flours.

Course Topics

  • Competitor Quality for U.S. Wheat Globally
  • Wheat Cleaning and Conditioning
  • Milling Systems and How They Work Together
  • Understanding Flowsheets
  • Milling Extraction and Other Milling Math
  • Impact of Wheat Quality on Milling Extraction
  • Wheat and Flour Blending
  • Flour and Dough Testing Methods
  • Flour Functionality

For more information, contact Shawn Thiele, IGP flour-milling and grain-processing specialist.

Course Dates: December 7–9, 2026

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Email Shawn at smt9999@ksu.edu if you have questions about any upcoming courses