Participants will discuss all aspects of the flour milling process from wheat selection to flour blending and functionality.
Course objectives: To gain general understanding of the principles of the milling process, understanding the relationship between wheat quality and the effect of the milling process, gain knowledge of what wheat types and products each can produce, and learn the role each department plays in the success of the milling industry.
Course topics: Overview of the US milling industry; wheat production, supply and demand; overview of the general milling process and major milling equipment; principles of mill flow sheets; and milling math (extraction, tempering and blending).
Prerequisite: No milling experience required.
Who should attend: New mill employees, mill HR staff and managers, grain and ingredient procurement managers, feed and flour sales representatives, production schedulers, warehousing and QA personnel , R&D staff, wheat breeders, grain inspection personnel, food program administrators, international wheat/grain traders, journalists, extension agents, wheat commission staff/board members, and agricultural and business economic analysts.
Bluemont Hotel Manhattan
1212 Bluemont Avenue
Manhattan, KS 66502
Course minimum: 10 participants.