MANHATTAN, KANSAS, U.S. — To ensure a quality flour and dough products, Kansas State University (KSU) and the International Association of Operative Millers (IAOM) hosted a course focusing on flour processing and analysis procedures, understanding the equipment and testing.
Sixteen participants attended Kansas State University’s IGP Institute to expand their knowledge of testing analysis though the IAOM-KSU Flour and Dough Analysis course, from Sept. 10-12.
“Participants found this course to be beneficial in that it gave them an in-depth look at different machines, and the different types of analysis that can be done on flour and dough,” said Jason Watt, Bühler instructor of milling and grain science faculty member. “This allows participants to understand their flour better and assist their customers to better explain test results of their end product.”
Participants were able to utilize in-person demonstrations, as well as classroom practices to understand a multitude of topics ranging from Farinographs to baking systems and browning reactions. For some participants, this was beneficial to gain technical knowledge in the processes.
“I came from a chemical background so for me it’s learning all the different processes that go into making a good dough, so we can have a good final product,” said Tanner Waters, chemist for McKee Foods Inc in Chattanooga, Tennessee, U.S. “It’s looking at all the testing to see how we can achieve that product and how can we look to make it better.”
Besides the technical knowledge gained throughout the week, participants were able to interact with other industry members as well as equipment suppliers and manufacturing experts.
“Just getting to know some more people in other industries was my favorite part,” said Sarah Bononia, quality analyst manager for Grain Craft in Birmingham, Alabama, U.S. “Basically, just talking to them and understanding what I’m doing at my specific mill, the qualities we’re producing from our flours, how that affects their end product.”