Course objectives: 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; and learning which critical control points to check in order to judge whether an operation is running well.
Course topics: Raw material (kernel structure, influence of wheat characteristics on yield and mill performance, usage of various types of wheat for different finished products); cleaning system (special systems for Mycotoxin reduction and top quality flour production, machine and flow sheet technology, system design and various tempering philosophies, practical in the Hal Ross mill); milling system (description and function of milling machines, basic flow sheet technology, basics in starch damage, practical in Hal Ross mill; break release, adjustment of purifiers and roll stands, sample analysis); finished product handling and storage (batch mixing versus continuous mixing systems, basics in flow quality, product safety and quality control); performance evaluation in a flour mill, factors that influence an investment decision and basics in aspiration.
Required skill level: No milling experience required.
Who should attend: Mill owners, directors and managers
Course minimum: 6 participants
Course Fees: IAOM Member – $1,900 | Nonmember – $2,100
Registration deadline: October 5, 2018
To apply for a course, please register online.
Class sizes are limited and will be filled on a first-come, first-served basis. Applications received without payment will be placed on a waiting list. Confirmation as a participant in each course will be sent upon receipt of payment. Please do not make travel plans that cannot be easily canceled until you receive notice of confirmation or cancellation, which you will receive no later than four weeks prior to the course start date.