Course Description
Through classroom training and discussion at the IGP Institute, participants will learn flour and dough analysis methods and correct interpretation and understanding of the results through this course. Experts from the equipment manufacturers and suppliers and Kansas State University faculty will train and educate participants to understand commonly used flour testing equipment and dough testing equipment in the industry today, understand proper testing procedures and methods for the equipment, understand how to correctly interpret the results from the finished test, and understand factors that will impact and alter the test results.
The IAOM-KSU Flour and Dough Analysis course will bring in experts from the industry’s equipment manufacturers and suppliers to teach various parts of the course. These companies include Brabender, KPM Analytics, Foss, and PerkinElmer. Experts from Kansas State University and USDA will also assist with teaching portions of the course.
Topics in the course include Farinograph; Extensograph; Amylograph; AlveoLab; Mixolab; RVA; falling number; NIR; manual ash; starch damage; PH//TTA; Glutomatic; LECO protein; Rheo F4; DoughLAB; DON/Mycotoxin; GlutoPeak; crumb and spread; baking systems and browning reactions; moisture and blending calculations.
Who Should Attend
No previous experience or theory required.
Registration Information
This course will be held October 29 – 31, 2024.
Course fees:
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- IAOM Members – $1075
- Non-Members – $1150
Accommodations
The booking instructions for the Bluemont Hotel are as follows:
Go to www.bluemonthotel.com
Click on the BOOK ONLINE button at the top or center of the page.
In the booking window, first select the check-in and check-out dates and hit search.
Next, under Book Now, click on “Have a Group Code”.
Enter code B354111 and click APPLY CODE.
You can now review available room types, group pricing, and make your reservation.
