It is targeted toward those who want an understanding of milling principles.
Course topics will include an overview of the U.S. milling industry, wheat production, supply and demand, the general milling process and major milling equipment, principles of mill flow sheets, milling math, flour and dough testing practices, and hands-on time in the department milling and baking labs and commercial Hal Ross flour mill.
Course instructor Shawn Thiele says the course is based on the basic principles of flour milling and targets those in the milling industry who are not directly in the mill or are very new to the mill.
"The course is designed to provide a general understanding of the milling process, the relationship between wheat quality and the effect of the milling process, gain knowledge of what wheat types and products each can produce, and learn the role each department plays in the success of the milling industry," Thiele said.
Past milling experience is not required to take the course. For more information or to register, click here.