Keynote Speaker

Wednesday, 7:30 am


Rasma Zvaners

Vice President, Regulatory & Technical Services
American Bakers Association

Bake to the Future: Supply Chain in the Mix

FSMA, BE, FDA, USDA, Prop 65: It’s the alphabet soup in the simmering cauldron of regulations…which one will bubble up next? Ongoing dialogue within the bakery supply chain – especially with the milling sector – is critical as federal and state regulators expect key personnel to understand and implement constantly changing priorities. How can millers work more closely with bakers to ensure their products not only meet or exceed standards?

PRODUCT PROTECTION

April 8 – 1:00–1:30 PM

Our Food is Safe, But Why?
Jesse Leal, AIB International

Food produced today is the safest it has ever been. But why? The success of today’s food safety is the result of our shared commitment to a strong Food Safety Culture. But how do suppliers and manufacturers continue to develop and maintain this ethic so food safety is fundamental to their culture, rather than a task to be completed?

TECHNICAL OPERATIONS

April 8 – 1:00–1:30 PM

Advanced Pasteurization & Roasting Technology
Celia Schlosser, Revtech Process Systems

Pasteurizing wheat flour can be complicated as leading to the modification of flour functional properties. Revtech Process Systems recommends the treatment of wheat kernels. The process unit consists of a smooth, continuous stainless steel tube coiled around a central, vibratory support structure. Heat is generated directly in the walls of the tube using a low voltage electric current, and product flows continuously from the bottom to the top of the device under the effect of two shaker motors. Air and/or steam can be injected at the appropriate spiral. The same equipment is also able to heat treat wheat flours to modify their properties (change in viscosity, gelatinization properties, protein denaturation and improvement of color and shelf life). The Revtech is also able to roast different grains, cereals and seeds improving the organoleptical properties (flavor, texture) and the product shelf life (by deactivation enzymes).

 

EMPLOYEE MANAGEMENT

 April 8 – 1:00–2:00 PM

Diversity and Inclusion
Dr. Zelia Wiley, Kansas State University

A growing focal point for the workforce is diversity and inclusion. As we move into the 21st century, employees want to be appreciated for their work and culture. The increase for cultural awareness and sensitivity amongst employees is an essential part of creating a healthy work environment. A concerted effort in this session will include diversity awareness activities that will allow the audience to put thoughts into actions.

FACILITY MANAGEMENT

 April 8 – 1:00–1:30 PM
Intelligent Milling Technologies
Çağdaş Ingin, Henry Simon Milling

Recent developments in technology and web-based communication systems bring the opportunity for industrial suppliers to focus on more efficient and reliable systems. Henry Simon has the new ‘Intelligent Milling’ concept, reflecting the future of automation with the integration of IoT – internet of things, cloud platform, artificial intelligence etc. into milling processes. The concept focuses on optimizing the process parameters for a high and consistent product quality, while also reducing the operational losses and using the sources efficiently.

 

PRODUCT PROTECTION

April 8 – 1:35–2:05 PM

IPM is Owned by the Facility
Tony Petersen, ACE, Ardent Mills LLC

Join us for this presentation to learn how to bridge and narrow the gap between plant and PCO by meshing the PCOs and plant’s sanitation programs together to ensure better use of documentation and communication to drive continuous improvement.

TECHNICAL OPERATIONS

April 8 – 1:35–2:05 PM

Bühler Mill E3
Andreas Oertle, Bühler

“E3” stands for advantages on three efficiency levels: Space, time, and energy. With Mill E3, Bühler is optimizing the entire arrangement and construction of a mill, setting new standards in cost-effective building investment, project implementation time and energy consumption. In this presentation, E3 Program Manager Andreas Oertle explains how these efficiency improvements can be achieved. This includes details on new equipment and engineering solutions.

EMPLOYEE MANAGEMENT

 April 8 – 1:00–2:00 PM (one hour)

Diversity and Inclusion
Dr. Zelia Wiley, Kansas State University

A growing focal point for the workforce is diversity and inclusion. As we move into the 21st century, employees want to be appreciated for their work and culture. The increase for cultural awareness and sensitivity amongst employees is an essential part of creating a healthy work environment. A concerted effort in this session will include diversity awareness activities that will allow the audience to put thoughts into actions.

FACILITY MANAGEMENT

April 8 – 1:35–2:05 PM

Understanding NEC and NEMA for Locations with Combustible Dusts
Karl von Knobelsdorf, Knobelsdorf Enterprises

Flour mills pose unique risks to people and property. Rules, regulations and best practices help to mitigate these risks, but can be confusing. Reducing the fuel and dispersion, limiting and monitoring ignition sources, as well as designing new mills with safety in mind, will lead to less explosions and safer working environments.

 

PRODUCT PROTECTION

April 8 – 2:10–2:40 PM

Minimizing Fusarium and Mycotoxins in Cereal Grains
Dr. Christina Cowger, USDA-ARS

Working with cereal growers to minimize Fusarium and its mycotoxins is the focus of the 22-year-old U.S. Wheat & Barley Scab Initiative.  Effective reduction of Fusarium head blight (FHB, or scab) involves multiple tactics, from selecting resistant varieties to risk monitoring and proper fungicide application.  A 2014 survey shed light on grower practices; e.g., use of FHB-resistant varieties varies greatly by wheat market class.  Also, growers get FHB information from various sources, including grain buyers. This session will cover how grain buyers are a source of information for growers on FHB, increasing the use of wheat and barley varieties that are resistant to FHB, and the latest data on new fungicides for FHB management.

TECHNICAL OPERATIONS

April 8 – 2:10–2:40 PM

Balancing a Pneumatic System
Dave Link, Kice Industries Inc.

Kice Industries, JRH Processing Consultants, in cooperation with Grain Craft performed onsite analysis of mill pneumatics of the Wichita, KS flour mill. The goal of our analysis was to determine what issues the mill was experiencing with their mill pneumatic lift system, and to properly balance and potentially reduce the amount of air. We will present our findings from the air audit and provide educational information to operators on what they can do to improve their mill pneumatics..

EMPLOYEE MANAGEMENT

April 8 – 2:10–2:40 PM

Alternative Work Schedules and Fatigue Risk Management
Bill Davis, Circadian

Companies that run 24/7 operations constantly face issues of safety and liability, profitability, reduced performance, poor morale and high absenteeism & turnover — but much of that can be improved through better shiftwork schedules policies and practices. Although the human machine was not designed to be at peak alertness and performance during the night, come learn what you can do to significantly reduce the debilitating effects of the inherent physical stress and fatigue in the 24-hour workplace. Companies that successfully implement Fatigue Risk Management Systems (FRMS) save money, improve productivity, run a safer night shift, and boost employee morale by altering the way they schedule their employees and by bringing their policies in line with new research. Those attending will be able to understand the differences and implications of how the body functions at night versus how it functions during the day and learn what you can do to overcome the added stress, determine and develop optimal staffing and shift schedules for 24/7 operations, and learn how to implement effective Fatigue Risk Management Systems that can result in dramatic reductions of fatigue and human error while improving operating efficiency and the quality of employee work/life balance.

FACILITY MANAGEMENT

 April 8 – 2:10–2:40 PM

Food Defense & Site Security
Patrick Nellenbach, Star of the West Milling

With concerns of possible bioterrorism, workplace violence and homeland security considerations, security at food processing facilities has become a crucial element of day to day operations.  Join us for a discussion regarding providing a safe work environment for your employees, protecting the consumer through a commitment to consistent practices and secure facilities, and meeting the expectations of your customers.

 

Main Line Presentation

April 9 – 1:00-2:00 PM

Recalls & Industry Learnings
Dr. Scott Hood, General Mills

Over the last few years, wheat flour has been implicated in E. coli outbreaks and Salmonella recalls.  General Mills will share information on one of the outbreaks and discuss some of the challenges facing the milling industry.  In addition, the presentation will share insights from some of the recalls initiated by product sampling.  The information and insights will focus on epidemiological data, microbiological testing data and interactions with the regulatory agencies.

 

April 9 – 2:10 PM – 3:10 PM

Miller/Allied Trades Panel
Facilitator:
Joel Hoffa, JRH Consulting LLC
Panelists:
Tim Elsner, BS&B Pressure Safety Management, LLC; Dave Frazelle, ADM Milling; Anthony Yount, Ardent Mills; Tom Zemanick, Kice Industries

Join us for an interactive discussion on the who, what, when and why of conducting a Dust Hazard Analysis (DHA) as well as related NFPA topics. There has been a fair amount of confusion regarding NFPA standards, especially as they relate to DHA compliance. Industry experts will answer such questions as the qualifications needed to conduct a DHA, when it is required, what it should contain, and how to resolve conflicts between NFPA 652 and 61.  Methods of compliance for equipment found to not meet the standards will also be part of this discussion.