Course Description 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. Experts from the equipment manufacturers and suppliers and Kansas State University faculty 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…

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 flour functionality and baking performance of different flours, and learn the role each department plays in the success of the milling industry. Participants will discuss all…

Buhler-KSU Executive Milling (in Spanish) Grupo objetivo: Propietarios de Molinos Directores Gerentes Nivel de habilitad requerido:  No se require experiencia en molinería Contenido del curso: Materia prima: La estructura del grano Influencia de las características de trigo sobre el rendimiento de harina y rendimiento de los molinos Uso de varios tipos de trigo para diferentes productos terminados Sección de la limpia: Máquinas y diagramación de la limpia Reducción de Micotoxinas Sistemas, diseños y sanidad en el proceso de acondicionamiento Limpias de…

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 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;…

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 to analyze and improve the process flow; understanding the variables that impact production efficiencies, and enhance the troubleshooting skills of mill personnel to optimize mill…

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…

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, practicals in the Hal Ross Mill); in-depth flow sheet technology of the milling process, new approaches in a mill flow sheet to improve extraction, operational reliability and finished product quality of a mill; flour…