MANHATTAN, KANSAS, U.S. — The International Association of Operative Millers (IAOM) is partnering with Kansas State University’s IGP Institute to give an in-depth look at flour processing, for team members who are new to milling operations or serve in supportive roles within their organization.
During the week of Jan. 6-10, 2020, the introduction to flour milling course will cover a multitude of topics, including the U.S. milling industry; U.S. wheat classes; wheat cleaning and conditioning; and wheat and flour blending, grading and quality. In addition to the classroom lectures, students also participate in hands-on learning through the Hal Ross Flour Mill and the KSU benchtop milling and baking laboratories at Shellenberger Hall.
“The course educates professionals working in or with the milling industry of the steps that go into milling wheat, beginning with wheat selection and ending with baking qualities of different wheat flours,” said Shawn Thiele, flour milling and grain processing curriculum manager and associate director at the IGP Institute.
For past participant Taylor Bargstadt, merchandiser for Gavilon, understanding what happens with wheat through the processing chain, as well as meeting with other industry professionals served as valuable outcomes from the course.
“It’s an industry where there are many spots in the value chain where people can make money and room for a lot of people to do different things,” Bargstadt said. “The coolest thing to me is that what’s important to one person in the industry, might not be interesting to another. But at the same time, we’re getting a better understanding of what happens from the farm to the end user.”
For more information about this course and/or to register, click here.