Through hands-on training in the Kansas State University milling facilities and classroom discussions at the IGP Institute, this course will help participants develop a conceptual understanding of the milling process with a focus on mill balance, understanding critical control points in the milling system, and milling different wheat classes. Participants will be provided with a greater knowledge of the milling process and controls that are influenced by the raw material and the milling systems including cleaning, conditioning, milling, and finished product; understand how employees impact and control the process.
Topics to be covered include wheat classes and uses; wheat testing practices and methods; wheat cleaning and conditioning systems; importance of wheat quality and preparation; milling process specifics and associated equipment; basic flowsheet terminology and understanding; advantages of wheat and flour blending; granulation curves; flour and dough quality testing; and practical hands-on experience in the Hal Ross flour mill and KSU milling labs (optimize cleaning house equipment, wheat conditioning, milling different classes of wheat, break release and product distribution for different wheat classes, break releases, purifier adjustment, adjustment of reduction rolls, sample board and key product stream evaluation, optimum temper versus under temper exercise).
Who Should Attend
Milling engineers, operation managers, production managers, shift managers, professionals with theoretical or applied milling background. Theoretical or practical work experience in a flour mill is required.
This course will take place September 13-17, 2021. Course fee: $1,800.