MANHATTAN, KANSAS, U.S. — The IGP Institute hosted 16 participants who attended the IAOM-KSU Introduction to Flour Milling course Jan. 6-10.

The main objective of the course was for participants to gain a broad understanding of the milling process from wheat receiving to finished baked foods. Participants also learned about the relationship between wheat quality and mill efficiency, different wheat types and what products each can produce and the role each department plays in the success of the milling industry.

Emily Kreinbrink, product development scientist for the Mennel Milling Co., attended the course, because like a majority of course participants, she was new to flour milling and desired to understand more about it.

“Even though I work at a flour mill, I do not have a milling background,” Kreinbrink said. “I really wanted to learn how the mill works and all the details of the flour milling process. This course has given me a much better understanding for what we are doing every day and it can help me troubleshoot in the future.”

The course covered a wide range of topics to flout milling such as wheat classes, cleaning and conditioning, principles of mill flow sheets, rolls, sifters, purifiers, blending and flour functionality.

Shawn Thiele, flour milling and grain processing curriculum manager and associate director at the IGP Institute, shared about the practical hands-on experiences of the course.

“The participants had the opportunity to learn about the six different classes of U.S. wheat and were able to experience milling those classes of wheat in the Shellenberger tabletop milling lab,” Thiele said. “Participants also learned about the milling process and put that into action in the Hal Ross Flour Mill.”

The next IAOM-KSU Introduction to Flour Milling course offering will be July 27-31. To register for the upcoming course or for more information, click here.