Target group

New Mill employees| Mill HR Staff and Managers | Grain and Ingredient Procurement Managers | Feed and Flour Sales Representatives | Production Schedulers | Warehousing and QA Personnel | R&D Staff | Wheat Breeders | Grain Inspection Personnel |  Food Program Administrators | International Wheat/Grain Traders | Journalists |

Extension Agents | Wheat Commission Staff/Board Members | Agricultural and Business Economic Analysts                                    

Required skill level

 No milling experience required

Course content

·         Overview of the U.S. and global milling industry

·         Wheat production, supply and demand

·         Wheat quality and uses for various U.S. wheat classes

·         Introduction to the milling process and major milling components

·         Principles of mill flow sheets

·         Milling math (extraction, tempering and blending)

Course Objective

Gain general understanding of the principles of the milling process

Understand the relationship between wheat quality and the effect on the milling process

Gain knowledge of wheat types and products each can produce.

Learning the role each department plays in the success of the milling company.

Enrollment

Minimum of 10 students

Target group

Milling Engineers| Production Managers | Plant Operations Managers|  Head Millers | Shift Millers

Required skill level

 Good understanding of the milling process

Individuals looking to improve the profitability of the processes

Course content

Managing the three Ps: People, Process and Profitability

Topics covered include

·         Blending to achieve Least Cost Blends

·         Wheat and flour quality

·         Moisture gain and loss

·         Using additives to improve flour performance

·         Employee management best practices

·         Production reports and plant communications

·         Energy and utility management

Course Objective

Analysis of practices to improve the management of people and process to improve profitability.

Enrollment

Minimum of 10 students

Target group

Production Managers |  Head Millers | Shift Millers

Required skill level

Theoretical milling background (milling school or university, prior advanced milling course - IAOM or Bühler training centre), please forward copy of certificate

8 years plus practical experience

Course content

Comparison of special cleaning systems which offer possibilities to improve milling performance further than the regular cleaning section

Tempering of wheat

·         Systems, bin designs, possible traps, various tempering philosophies and their application, pre-tempering systems, Flowsheet options for optimum sanitation in and around the tempering bins

Bacteria count reduction by

·         Scouring, Peeling, Light Peeling, Pearling

In-depth Flow sheet technology

·         Comparison of international flow sheets with milling systems in the US, discussion of differences and possible application of system parts in US milling

Practical exercises in the Hal Ross Mill

·         The perfect break release

·         Optimum purifier set-up

·         Judging sifting performance - finding the ideal area between poor dressing and bare dressing

Starch damage

·         What is it, effects on water absorption, attrition flour – production and usage

·         Flour quality:

·         General quality control and assurance, Flour aging etc.

Mill pneumatic systems

·         In-depth pneumatics with practical measurements and adjustments in the Hal Ross mill

Course Objective

Discuss the underlying principles of milling

Optimize machine adjustments and mill handling

Enrollment

Minimum of 6 participants per session

Target group

Maintenance Staff and Managers

Required skill level

Practical work experience in a flour mill

Course content

·         Theory – fixed versus floating bearing etc.

·         Design and function of Machines

·         Strong focus on practicals in the Hal Ross mill

·         Calibration of scales and flow balancers, general troubleshooting

Course Objective

Parameter structure and procedure for calibration and trouble shooting

Enrollment

Limited to 24 participants

Target group

Milling Engineers| Operation Managers| Production Managers |  Head Millers | Shift Millers

Required skill level

 Practical work experience in a flour mill (minimum of 1 year)

Course content

·         Receiving and storing grain

·         Binning and blending

·         Principles of wheat cleaning, tempering and milling

·         Understanding of the importance of wheat quality and preparation to the milling process

Course Objective

Provide a better understanding of what is being accomplished in the milling process and how the participants’ job functions fit into the process as wheat moves from the field to the table.

Enrollment

Minimum of 10 participants

Target group

Milling Engineers | Operation Managers | Production Managers | Head Millers | Shift Millers

Required skill level

Theoretical milling background (milling school or university, prior advanced IAOM or Bühler milling course)

Practical work experience in a flour mill 

Course content

·         In-depth understanding of mill flow sheets and design

·         Quantitative analysis of mill balance and product distribution

·         Adjustment and maintenance of roll stands

·         Sifting and Sifter Maintenance

·         The Purification System

·         Process Control

Course Objective

Provide a better understanding of what is being accomplished in the milling process and enhance the troubleshooting skills of mill personnel

Enrollment

Minimum of 10 participants

Target group

Mill Owners |  Directors | Managers 

Required skill level

No milling experience required

Course content

·         Raw material: Kernel structure, Influence of Wheat characteristics on yield and mill performance, Usage of various types of Wheat for different finished products

·         Cleaning section including special systems for Mycotoxin reduction and top quality flour production

·         Overview over the milling process including practicals in the school mill

·         Finished product handling and storage

·         Product safety and Quality control, Performance evaluation in a flour mill, Factors that influence an investment decision 

Course Objective

Understanding the underlying principle of the milling process and the parameters that can be influenced by either the raw material or the milling system

Understanding the challenges of the operating staff,

Learning, which critical control points to check in order to judge whether an operation is running well

Enrollment

Minimum of 6 participants per session

Target group

Mill Maintenance Personnel | Mill Superintendents | Management Trainees 

Required skill level

No milling experience required

Course content

·         Power transmission and automation

·         Best practices in preventative maintenance

·         Tracking maintenance costs

·         Dust explosion prevention

·         European-style roller mills

·         Role of maintenance in plant sanitation

·         Scales and flow balancers

·         Safety in the workplace

·         Sifters

·         Air compressors

·         Fans

·         Blowers

·         Electrical maintenance

·         Airlocks

Course Objective

Provides an opportunity for maintenance personnel to gain the training, contacts and confidence they need to keep the mill operating at maximum capacity. Coupled with the processing training, the course provides three days of training for mill maintenance personnel who need to be familiar with maintaining milling equipment.

Enrollment

Limited to 25 participants