IAOM Correspondence Course in Flour Milling
Developed and reviewed by industry experts, the IAOM Correspondence Course in Flour Milling is comprised of eight units encompassing all aspects of flour milling from wheat cleaning, basic milling principles, storage and grain handling to milled-grain product additives, plant management and mill mechanics. One unit is dedicated to an overview of how to mill other grains.
The Units are divided into lessons, with a testing component at the conclusion of each lesson. The testing option is available online or by hard copy. A certificate is issued on the successful completion of each unit, with a diploma issued to the student upon the successful completion of Unit 8.
All 8 Units are now available in Arabic and Spanish!
The course consists of eight (8) units. There is no set time to complete a unit or the Course; the students take the Course at their own pace. The Units must be completed in numerical order. Testing options include online or hard copy – please indicate when ordering the Unit(s).
Summary of Topics by Units
Unit 1-Introduction to Milling and Wheat
1.1. Milling History
1.2. Wheat Production and Composition
1.3. Wheat Quality Evaluation
1.4. Wheat Marketing
1.5. Wheat Storage and Handling
1.6. Wheat Selection and Blending
1.7. Understanding Flow Sheets
Unit 2-Wheat Cleaning
2.1 Wheat Cleaning Objectives
2.2 Grain Handling
2.3 Principles of Cleaning Machinery Operation
2.4 Wheat Conditioning
2.5 Cleaning System Control
Unit 3-Wheat Flour Milling
3.1 Principles of the Gradual Reduction Process
3.2 Roller Mills
3.3 Sifters and Sieves
3.4 The Break System
3.5 The Purification System
3.6 The Sizings System
3.7 The Midds Reduction System
3.8 The Tailings and Low Grade Systems
3.9 Mill Balance and Control
Unit 4-Milling other Classes of Wheat, Non-Flour Wheat Products, Flour and Milled Grain Product Additives
4.1 Soft Wheat Milling
4.2 Spring Wheat Milling
4.3 Durum Milling
4.4 Flour and Semolina Quality Measurements
4.5 Specialty Wheat Products
4.6 Flour and Milled Grain Product Additives
Unit 5-Milling Other Grains
5.1 Oat Milling
5.2 Rye Milling
5.3 Corn Milling
5.4 Rice Milling
Unit 6-Storage, Handling, Packaging and Use of Grain Based Products
6.1 Bulk Flour Storage
6.2 Flour Packaging Systems
6.3 Transportation of Grain Based Products
6.4 Bakery Processes
6.5 Pasta Production
6.6 Cereal Production
Unit 7-Plant Management
7.1 Mill Management and Organization
7.2 Personnel Management
7.3 Production Planning and Control
7.4 Accounting for Flour Mill Operations
7.5 Traffic Department Functions
7.6 Flour Mill Sanitation
7.7 Food Safety and HACCP
7.8 Plant Safety
7.9 Experimental Milling
Unit 8-Introduction to Mill Mechanics
8.1 Introduction to Mill Calculations
8.2 Basic Mill Engineering
8.3 Mechanical Drives and Power Transmission
8.4 Principles of Mechanical Conveying
8.5 Machinery Operation and Evaluation
8.6 Air Usage in Flour Milling
8.7 Supplemental Air Systems in a Flour Mill
Complete Set (Units 1-8)
$1,800 USD* Members
$2,340 USD* Non-Members
Cost per Unit
$250 USD* Members
$325 USD* Non-Members
Ordering information
Order online with credit card
Downloadable Order Form (use for wire transfer or check payments)
IAOM Formulario de Solicitud de Pedido para Curso por Correspondencia (Edición en Español)
Payment information
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Contact
12351 W. 96th Terrace, Suite 100
Lenexa, Kansas 66215 USA
Phone: +1-913-338-3377
Fax: +1-913-338-3553
Lenexa, Kansas 66215 USA
Phone: +1-913-338-3377
Fax: +1-913-338-3553