Like most agriculture-related jobs, consistency is a key factor in flour milling. It is a major determinant in flour quality, milling efficiency and machine operations — all of which are topics covered by the International Association of Millers (IAOM)–Kansas State University (KSU) partnership courses held throughout the month of October.
Through hands-on training, course participants engaged in classroom discussions, experienced real-life practices at the Kansas State University Hal Ross Flour Mill and learned quantitative tools and techniques to help influence and impact their grain industry futures.
Read the full article on the Milling and Grain website, HERE.
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| Shawn Thiele explaining cleaning equipment operations to the IAOM-KSU Basic Milling Principlescourse participants at the Hal Ross Flour Mill. Image credit: IGP KSU |
Through hands-on training, course participants engaged in classroom discussions, experienced real-life practices at the Kansas State University Hal Ross Flour Mill and learned quantitative tools and techniques to help influence and impact their grain industry futures.
Read the full article on the Milling and Grain website, HERE.
The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.
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