MANHATTAN, KANSAS, U.S. — To give milling professionals a broad overview of the flour milling process Kansas State University’s (KSU) IGP Institute faculty members have joined with the International Association of Operative Millers (IAOM) to offer an introductory course Jan. 14-18, 2019. The intent of the IAOM-KSU Introduction to Flour Milling training is to give participants an understanding of basic milling principles, processes and the stages involved in wheat receiving to the finished product.

“The introduction to flour milling course is a great way for anyone working in the industry to get a well-rounded understanding of the entire process from wheat genetics through finished baked product evaluations,” said Shawn Thiele, interim associate director and flour milling and grain processing manager at the IGP Institute. “The abundant amounts of hands-on training drive the theory learned in the classroom into practical application that benefits participants in their role within the in industry.”

Course participants discuss topics including: an overview of the U.S. milling industry; wheat production; 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.

Through presentations led by KSU faculty, participants learn all aspects for a general understanding of the flour milling process. Participants also gain hands-on experiences during their time spent in the Shellenberger Hall Milling Lab and the Hal Ross Flour Mill.

Previous course participant, Monty Griffin, senior project manager at Bunge North America, St. Louis, Missouri, U.S., shared his thoughts after completing a previous course.

“It was great to be able to learn what I didn’t understand before about sifting out all the different particles of kernels,” Griffin said. “I thought this course was a lot of fun. It was the right amount of material and information and gave me a greater knowledge of the complexity of goes on behind the process from the beginning to end.”