Course objectives: Understanding the underlying principle of the milling process and the parameters that can be influenced by either the raw material or the milling system; understanding the challenges of the operating staff; and learning which critical control points to check in order to judge whether an operation is running well.
Course topics: Raw material (kernel structure, influence of wheat characteristics on yield and mill performance, usage of various types of wheat for different finished products); cleaning system (special systems for Mycotoxin reduction and top quality flour production, machine and flow sheet technology, system design and various tempering philosophies, practical in the Hal Ross mill); milling system (description and function of milling machines, basic flow sheet technology, basics in starch damage, practical in Hal Ross mill; break release, adjustment of purifiers and roll stands, sample analysis); finished product handling and storage (batch mixing versus continuous mixing systems, basics in flow quality, product safety and quality control); performance evaluation in a flour mill, factors that influence an investment decision and basics in aspiration.
Required skill level: No milling experience required.
Who should attend: Mill owners, directors and managers
Course min/max: 7/14 (waitlist available)
Course Fees: IAOM Member – $1,900 | Nonmember – $2,100
* The non-member rate includes a complimentary one-year IAOM membership, during which time you would be eligible for member rates on other short courses offered during the year
Registration Information
This course will be offered March 17-21, 2025. The course fee for IAOM members is $1,900, and the non-member fee is $2,000
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