IGP
Institute Partnered with Buhler, Inc. to offer milling course for experienced
millers.
Whether baking bread or a batch of cookies, it is important that wheat and flour quality are at its best.
Interest in this topic lead Kansas State University’s IGP Institute to partner with Buhler, Inc. to offer milling courses for industry personnel.
The Buhler Executive Milling courses were held at the IGP Institute Conference
Centre between November 7-16, 2016, for 26 participants.
The course focused on knowledge and expertise over wheat handling and processing. Participant Kent Kruse, corporate engineering manager at Bay State Milling in Bolingbrook, Illinois, says he came to the institute to learn more about flour milling.
“I will leave here with a better knowledge of milling and how things are processed,” says Kruse. “The course was well done, it covered a lot of aspects of flour milling like quality, milling, sifting and food quality. It has been good and I plan on taking a refresher course in the future.”
The identical courses focused on many aspects of the flour milling process, including equipment, technology, sanitation, cleaning and food safety. Details on the composition of the wheat kernel, storage conditions of wheat, quality control and wheat classes were also taught.
Outside the classroom, participants toured the KSU Hall Ross Mill to see the design and function of flour mills, engaged in hands on practicals with machines like the combi-clearner and indented cylinder separator.
Course manager and Buhler Instructor of Milling Jason Watt says in addition to learning course material, it is valuable for participants from all over the world to share experiences and work together.
“It has been great to see people from various backgrounds and management levels, both domestic and international, come together to learn and further their understanding of the business and milling process.”
This is just one example of the trainings offered by the IGP Institute. In addition to grain processing and flour milling, IGP offers courses in the areas of grain marketing and risk management, and feed manufacturing and grain quality management.
Read more HERE.
Whether baking bread or a batch of cookies, it is important that wheat and flour quality are at its best.
Interest in this topic lead Kansas State University’s IGP Institute to partner with Buhler, Inc. to offer milling courses for industry personnel.
 |
| www.grains.k-state.edu/igp/ |
The course focused on knowledge and expertise over wheat handling and processing. Participant Kent Kruse, corporate engineering manager at Bay State Milling in Bolingbrook, Illinois, says he came to the institute to learn more about flour milling.
“I will leave here with a better knowledge of milling and how things are processed,” says Kruse. “The course was well done, it covered a lot of aspects of flour milling like quality, milling, sifting and food quality. It has been good and I plan on taking a refresher course in the future.”
The identical courses focused on many aspects of the flour milling process, including equipment, technology, sanitation, cleaning and food safety. Details on the composition of the wheat kernel, storage conditions of wheat, quality control and wheat classes were also taught.
Outside the classroom, participants toured the KSU Hall Ross Mill to see the design and function of flour mills, engaged in hands on practicals with machines like the combi-clearner and indented cylinder separator.
Course manager and Buhler Instructor of Milling Jason Watt says in addition to learning course material, it is valuable for participants from all over the world to share experiences and work together.
“It has been great to see people from various backgrounds and management levels, both domestic and international, come together to learn and further their understanding of the business and milling process.”
This is just one example of the trainings offered by the IGP Institute. In addition to grain processing and flour milling, IGP offers courses in the areas of grain marketing and risk management, and feed manufacturing and grain quality management.
Read more HERE.
The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine GFMT
which is published by Perendale Publishers Limited.
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