The course provided participants with knowledge of a wide variety of topics in milling, including cleaning systems, basic flow sheet technology, use of various types of wheat for different finished products, influence of wheat characteristics on yield and mill performance, finished product handling and storage, basics in flow quality and batch mixing versus continuous mixing systems.

Several KSU faculty and staff as well as Bühler, Inc. professionals covered the course topics through classroom presentations.

“The Bühler–KSU Executive Milling course held here at the IGP Institute at Kansas State University was a great opportunity for people new to the milling industry,” said Jason Watt, Bühler instructor of milling at KSU. “It gave participants an understanding of the flour milling process that will allow them to be more successful in the milling industry.”

Classroom presentations and discussions, along with hands-on exercises in KSU’s Hal Ross Flour Mill, introduced participants to grain cleaning, flour milling, and grain quality and functionality.

The exercises in the flour mill included touring the mill and practical’s relating to rollermills, sifters, and the purifier, detacher and bran finisher. It also included an exercise on cleaning and conditioning wheat.