KANSAS State University's International Grains Program (IGP) is again offering a pair of courses designed to provide additional training to milling professionals and other end users of Kansas-grown products.
The basic and advanced milling courses are each a week long and are designed for professionals in different segments of the industry, but the overall focus is on key milling principles.
Both courses will include in-class presentations from industry professionals and hands-on milling practice in the Hal Ross Flour Mill. Participants will have the opportunity to test their knowledge in the teaching facility and take part in practical milling exercises.
"These courses are focused on the principles of wheat milling and the impact of wheat class and quality on the milling process," said Mark Fowler, IGP associate director and course coordinator. "They also cover the advantages of proper wheat conditioning and flour blending."
The "Basic Milling Principles" course is scheduled for June 3-6 and will dive into the practical side of milling, introducing participants to wheat cleaning, conditioning and milling, as well as the role of quality in the milling process.
The "Advanced Milling Principles" course is scheduled for June 10-13 and is designed for participants with more milling experience and a desire to gain additional theoretical knowledge. It allows participants to take a deeper look at flow sheet analysis, mill balance and product distribution and other topics.