Through hands-on training and classroom discussion at the IGP Institute, participants will learn flour and dough analysis practices and methods and correct interpretation and understanding of the results through this course.
Course Objectives: Experts from the equipment manufacturers and suppliers and Kansas State University 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.
Course topics: Farinograph; Extensograph; Amylograph; AlveoLab; SRC; 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; practical hands-on experience with some of the testing equipment in the IGP Institute grain grading lab.
Prerequisite: No prior experience or theory required
Registration: (Includes tuition, materials, lunches)
IAOM Members – $900 USD
Non-Members – $975 USD
Coming Soon!
Cancellation Policy
If cancellation is between 28-60 days of the program date, 25% of the tuition is non-refundable. 100% of the tuition may be transferred to another person.
If cancellation is less than 27 days of the program date, 100% of the tuition is non-refundable. 100% of the tuition may be transferred to another person. Severe extenuating circumstances will be considered individually.
Although we do not anticipate any changes, we do reserve the right to cancel an event at our discretion. In the event of course cancellation, 100 percent of the tuition will be eligible for refund or transferable to another course.
