The Mill Processes I course covers the basics of milling and mill control, said Mark Fowler, IGP associate director. Course participants learn about receiving and storing grain; binning and blending; principles of wheat cleaning, tempering and milling; and the importance of wheat quality and preparation to the milling process. The training will be held June 6-10 at the IGP Conference Center and Hal Ross Flour Mill.
Mill Process I participants may stay for the second course scheduled for June 13-17. In Mill Processes II, Fowler says, attendees gain a better understanding of some of the quantitative methods used to analyze mill flow and balance. Additional course topics include adjustment and maintenance of roll stands; sifting and sifter maintenance; purification system; and process control.
The mill processes courses are offered by IGP annually and have been well received by past participants.
“I learned more in two weeks than in six months on the job,” said Desiree Derrick, an engineer for Kraft Foods, East Hanover, New Jersey, U.S., a 2010 class participant.
Derrick’s sentiments fit with the goal of the courses said Fowler who added, “At the end of the trainings, participants are able to apply techniques to improve the productivity and efficiency of their respective mills and, in turn, improve the profitability for their company.”
Registration deadline for both courses is May 13. To register visit the IAOM website at
www.iaom.info/courses&workshops/residentcourses.htm. Full course descriptions are also listed on the IGP website atwww.grains.k-state.edu/igp.
