The objectives of this course are 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.

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

For more information, visit the event website.