MANHATTAN, KANSAS, U.S. — Looking into the entire flour milling process from start to finish, the International Association of Operative Millers (IAOM) and Kansas State University (KSU) partnered to host the IAOM-KSU Introduction to Flour Milling course on Jan. 14-18.

The course hosted six participants from California, Illinois, Kentucky, New Jersey, North Dakota and Michigan.

The course was presented as a combination of lectures taught by KSU faculty, a visit to the Kansas Wheat Innovation Center, and hands-on trainings in the Hal Ross Flour Mill and the Shellenberger Hall Baking and Milling Labs.

“The course educates professionals working in or with the milling industry of the entire process that goes into milling wheat, starting with wheat selection and ending with baking properties of different quality wheat flours,” said Shawn Thiele, flour milling and grain processing curriculum manager and interim associate director at the IGP Institute. “The participants were able to receive extensive amounts of hands-on training with milling wheat and baking different products to help them grasp a better understanding of the value of quality with wheat and flour, and the material taught throughout the lectures.”

The course focused on a variety of topics, including overview of the U.S. milling industry; wheat production, supply and demand; wheat classes, uses, and basic wheat chemistry; wheat cleaning and conditioning; the milling process, basic flowsheets, flour functionality, wheat and flour blending; and grade, quality and mill performance on flour extraction.

“I came to this to learn more about the milling processes,” said Miguel Macias, lab technician for Miller Milling. “At first the math during the classroom portions was challenging; but once we went out to the mill and applied hands-on learning everything seemed to come together. It just clicked for me. The hands-on aspect made it really fun.”

Macias added he enjoyed being able to use the KSU milling facilities and adjust the equipment. The hands-on aspect of the course helped him connect in-class lectures to real world application.

The course is suited for anyone involved in the milling industry, including, but not limited to, new mill employees, HR staff, ingredient procurement managers and feed and flour sales representatives.

The next course offering will be July 29- Aug. 2. To learn more or to register for the class go to the IGP Institute website.