MANHATTAN, KANSAS, U.S. — Kansas State University (KSU) and the International Association of Operative Millers (IAOM) are partnering to offer flour milling training in October.

In an effort to help flour milling personnel better understand the milling process a basic milling principles course will be held at the IGP Institute in Manhattan, Kansas, U.S., Oct. 7-11.

“This course is designed for those who have theoretical or practical work experience in a flour mill,” said Shawn Thiele, IGP Institute associate director, and flour milling and grain processing curriculum manager.

Participants should expect to gain a better understanding of wheat classes and uses; wheat testing practices and methods; wheat cleaning and condition systems; importance of wheat quality and preparation; milling process specifics and associated equipment; basic flowsheet terminology and understanding; advantages of wheat and flour bending; granulation curves; flour and dough quality testing.

“Past participants had the opportunity to learn a lot about wheat cleaning, conditioning and the different classes of wheat,” Thiele said. “They also had the opportunity to spend time in the Shellenberger Hall baking lab and the Hal Ross flour mill.”

Those who should attend this specialized course include milling engineers, operation managers, production managers, shift managers and professionals with theoretical or applied milling background.

A second course focusing on advanced milling will be offered by KSU and IAOM. It will be held Oct. 14-18 at the IGP Institute.

As an expansion to the IAOM-KSU basic milling principles course, the IAOM advanced milling principle course will offer topics on techniques and tools used for analyzing and improving grain processing flows, understanding variables that impact production efficiencies and enhancing the trouble shooting skills of mill personnel. 

“This course will be very hands-on and will include a lot of training in the Hal Ross Flour Mill,” Thiele said.

Past participants were able to gain a wide variety of knowledge, one of which includes looking deeper into the machinery behind milling.

“I really feel like coming to IGP has increased my knowledge regarding machinery and needs updated in our mill,” said Nate Myer, assistant general manager at Shawnee Milling Co. and past participant. “I understand our product a lot better and can take the information I learned back to our company.”

The course will benefit milling engineers, operation managers, production managers, shift managers, head millers, professionals with theoretical or applied milling background with practical work experience in a flour mill or other completed milling training is required.

For more information on the courses or to register, visit the KSU IGP Institute website.