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IGP Institute

IAOM-KSU Flour Milling and Grain Processing

On-site Course Schedule

IAOM-KSU Introduction to Flour Milling: July 29-August 2, 2019

IAOM-KSU Basic Milling Principles: October 7-11, 2019

IAOM-KSU Advanced Milling: October 14-18, 2019

IAOM-KSU Flour and Dough Analysis: September 10-12, 2019

Course Descriptions

IAOM-KSU Introduction to Flour Milling

Participants will discuss all aspects of the flour milling process from wheat selection to milling to flour blending and baking functionality. 

Course objectives: 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.

Course topics: 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)

Prerequisite: No milling experience or theory required.

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.

Course minimum: 8 participants

Click Here to Register for the July Course

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*Course Fee:  $1,800.

IAOM-KSU Basic Milling Principles

Through hands-on training in the Kansas State University milling facilities and classroom discussions at the IGP Institute, this course will help participants develop a conceptual understanding of the milling process with a focus on mill balance, understanding critical control points in the milling system, and milling different wheat classes.

Course Objective: Provide participants with a greater knowledge of the milling process and controls that are influenced by the raw material and the milling systems including cleaning, conditioning, milling, and finished product; understand how employees impact and control the process.

Course Topics: Topics to be covered include wheat classes and uses; wheat testing practices and methods; wheat cleaning and conditioning 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; and practical hands-on experience in the Hal Ross flour mill and KSU milling labs (optimize cleaning house equipment, wheat conditioning, milling different classes of wheat, break release and product distribution for different wheat classes, break releases, purifier adjustment, adjustment of reduction rolls, sample board and key product stream evaluation, optimum temper versus under temper exercise).

Required Skill Level: Theoretical or practical work experience in a flour mill.

Who Should Attend: Milling engineers, operation managers, production managers, shift managers, professionals with theoretical or applied milling background.

Course minimum: 6 participants

Register Here - October 7-11, 2019

Click here for hotel information and reservation. 

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*Course Fee: $1,800.

IAOM-KSU Advanced Milling

Through hands-on training in the Kansas State University Hal Ross flour mill and classroom discussions at the IGP Institute, participants will learn quantitative tools and practices to influence and impact, optimal machine adjustment, milling efficiency and flour quality in the mill.

Course objective: Expanding on topics from the Basic Milling Principles course to include quantitative techniques and tools to analyze and improve the process flow; understanding the variables that impact production efficiencies; and enhance the troubleshooting skills of mill personnel to optimize mill efficiency.

Course topics: Wheat kernel characteristic; understand cleaning systems and equipment for optimal grain quality; processes, equipment and flow design, and steps of conditioning and tempering; in-depth analysis of mill flow sheets and design; in-depth analysis of mill balance and product distribution; in-depth study of function, design and optimal set-up for roller mills, sifters, purifiers, detachers, dusters, and other milling equipment; cumulative attribute curves and their uses; understanding starch damage and it’s influences; impact of wheat quality on mill performance; process control and challenges; Flour quality and treatments; practical hands-on experience in the Hal Ross flour mill (optimum primary break release, secondary breaks grinding exercise, purifier optimization, reduction rolls exercise, impact detachers exercise, sifting efficiency exercise, evaluation of key mill control stocks, ash curve exercise, grinding pressure in relation to starch damage exercise, evaluation of flour mill steams).

Required skill level: Theoretical milling background (milling school, university or other milling training) with practical work experience in a flour mill or other completed milling training.

Who should attend: Milling engineers, operation managers, production managers, shift managers, head millers, professionals with theoretical or applied milling background. 

Course minimum: 6 participants

Register HereOctober 14-18, 2019

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*Course Fee: $1,800.

IAOM-KSU Flour and Dough Analysis

Through hands-on training and classroom discussion at the IGP Institute, participants will learn flour and dough analysis practices and methods and correct interpretation and understanding of the results through this course.

Course Objectives: Experts from the equipment manufacturers and suppliers and Kansas State University faculty will train and educate participants to understand commonly used flour testing equipment and dough testing equipment in the industry today, understand proper testing procedures and methods for the equipment, understand how to correctly interpret the results from the finished test, and understand factors that will impact and alter the test results.

Course topics: Farinograph; Extensograph; Amylograph; AlveoLab; SRC; RVA; falling number; NIR; manual ash; starch damage; PH//TTA; Glutomatic; LECO protein; Rheo F4; DoughLAB; DON/Mycotoxin; GlutoPeak; crumb and spread; baking systems and browning reactions; moisture and blending calculations; practical hands-on experience with some of the testing equipment in the IGP Institute grain grading lab.

Prerequisite: No prior experience or theory required

Course minimum: 6 participants

Course Fees: IAOM Members - $900 Non-Members - $975

Course Dates: September 10-12, 2019

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*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 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 IGP Institute reserves the right to cancel or reschedule courses if minimum enrollment numbers are not met. If a course is cancelled, 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.

Upon request, refunds for withdrawal made prior to fifteen days before a course start date will be fully refunded, minus a 100 processing fee. Participants also have the option to roll registration to another course if used within one calendar year from the start of the course. Registrations can be transferred to other individuals upon approval. 

Requests made fourteen days or less before a course start date will be not be refunded.