IAOM will bring in experts from leading European equipment manufacturers and milling companies to teach various parts of the course, including Fawema and Haver & Boecker, along with seasoned experts from Hood Packaging, Mennel Milling and Ardent Mills. Over four days in Engelskirchen and Oelde, Germany, participants will tour production facilities, observe a variety of […]
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 […]
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 […]
Course Description The objectives of this course are to gain a general understanding of the principles of the milling process from wheat receiving to finished product distribution, understanding the relationship between wheat quality and the effect of the milling process, gain knowledge of different wheat types and what products each can produce, gain knowledge of […]
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 […]
Course Description The objectives of this course are to gain a general understanding of the principles of the milling process from wheat receiving to finished product distribution, understanding the relationship between wheat quality and the effect of the milling process, gain knowledge of different wheat types and what products each can produce, gain knowledge of […]
Course Description 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 […]
Course Description Through hands-on training in the Kansas State University Hal Ross flour mill and classroom discussions at the IGP Institute, participants will learn quantitative tools and practices to influence and impact, optimal machine adjustment, milling efficiency and flour quality in the mill. Expanding on topics from the Basic Milling Principles course to include quantitative techniques and tools […]
Course objectives: In-depth discussions of various flow sheets and approaches for successful milling. Understanding this influences of both the raw material and the applied milling system to optimize the production. Course topics: Cleaning and conditioning of wheat (advanced flow sheet technology in the cleaning section, systems and designs, practical in the Hal Ross Mill); in-depth flow […]
Course objectives: This five day workshop will cover theory and practical applications of various corn processing steps and the newest technologies. Course topics: Raw material Intake, pre-cleaning, and cleaning Degermination Theory and Practicals Milling Theory and Practicals Value Added Products Required skill level: This workshop, located at the Buhler Food Application Center (FAC), is intended for […]