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K-State University IGP Institute Holds Introduction to Flour Milling Course

Date Posted: August 9, 2017

Manhattan, KS - Many professionals who work in the milling industry may not know the flour milling process, but they have a desire to learn and gain basic milling skills.

Shawn Thiele (left), IGP Institute flour milling specialist, discusses break releases and other processes during an exercise in the KSU Hal Ross Flour Mill.

It is for these professionals that the IGP Institute hosted the IGP–KSU Introduction to Flour Milling course July 31–August 4, 2017 for 12 participants.

This course does not require any prior milling experience.

It is geared for new mill employees, and mill HR staff and managers, grain and ingredient procurement managers, feed and flour sales representatives, production schedulers, research and development staff, wheat breeders, grain inspection personnel, food program administrators, international wheat/grain traders, journalists, extension agents, wheat commission staff or board members, and agricultural and business economic analysts.

Many course participants enjoy learning through a combination of lectures and hands-on lab exercises in the Hal Ross Flour Mill and the Shellenberger Baking Lab on the Kansas State University campus.

“The classroom experience is really enjoyable and the instructors are very knowledgeable,” says Jordan Goerger, manager of rail transportation at Ardent Mills in Denver, Colorado.

“It’s really nice that they have both academic and professional experience in the industry.

"The lab exercises really hit home for me and I really learned a lot from it.”

The course brings in several participants each year who have an interest for the milling industry and want to build their knowledge of flour milling.

“It gives professionals in the milling industry with little or no milling background an excellent understanding of the milling process from starting in the wheat field to using the flour for baking,” says Shawn Thiele, course instructor and IGP’s flour milling and grain processing curriculum manager.

This learning experience for the participants not only helped them acquire an understanding for the milling process, but also hit on a personal level where the course participants can take back this information to their companies to apply in their operations.

“Being able to see how the different flours perform differently will benefit me in my job when talking to different rail companies and help my company be more successful,” Goerger says.

In addition to grain processing and flour milling, the IGP Institute also offers courses in feed manufacturing and grain quality management, and grain marketing and risk management.

For more information, please contact Lisa Moser at 785-477-4837 or lmoser@ksu.edu

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