International Grains Program Mill Processes Courses Offer In-Depth Training
Date Posted: June 22, 2012
Manhattan, KS—When working in a mill it is important to understand the entirety of the milling process.
Knowing the principles of the milling process can allow for improvement in any aspect of the job as well as becoming more efficient.
That is what the participants of the Mill Processes I and II short courses have gained from traveling to the International Grains Program (IGP) the last two weeks.
This course was co-sponsored by Kansas State University and the International Association of Operative Millers (IAOM).
The Mill Processes I: Basic Milling Principles took place June 4-8, 2012 with eight participants, followed by the Mill Processes II: Advanced Milling Principles June 11-15, 2012 with 12 participants.
The first week touched the surface of milling and covered the basics of the process.
Participants spent time in the classroom learning techniques and strategies from Fran Churchill, instructor of milling, and Mark Fowler, associate director at IGP and milling instructor.
One participant, who traveled from Eugene, Ore., attended both courses and came to learn more about the specifics behind the milling process.
“I wanted to learn about the physics of the machinery in wheat milling, how they work and what order they should go in,” Steve Mortimer, Grain Millers, Inc. says.
“I’ve really enjoyed the mill work and the Ross Mill classes were a great way to learn. I’ve enjoyed working with the machinery.”
The first course introduced techniques where the second course dug a little deeper.
Together, the courses covered all the aspects of the milling process including sifters, purifiers, tests that deal with flour quality, maintenance of the machinery, and binning and blending wheat.
After participants spent time in the classroom they were able to apply what they had learned in the Hal Ross Flour Mill and the Shellenberger Hall Mill.
These exercises included purifiers, break releases and wheat labs.
“The advanced week provided participants with a better understanding of the milling process and trouble shooting skills.
"We achieved this by an in-depth analysis of mill flow sheets and their design. We also went through a quantitative analysis of mill balance and product distributions,” Fowler says.
Another participant traveled outside of his home country of Guyana for the first time to attend both courses.
Matthew Daymon, National Milling Company of Guyana, gained a clearer understanding of wheat milling.
“The two courses meshed well; the first one was interesting because it covered the tempering and characteristics of the wheat and I understand it better and as we got a little deeper in it the second week it’s making a lot of sense,” Daymon says.
“I had a general understanding before but this has helped me really understand it and practicing in the mills helps.”
This is one example of the trainings offered by IGP.
In addition to the flour milling and grain processing curriculum, IGP faculty also offers courses in the grain marketing and risk management, and feed manufacturing and grain management.
To learn more about IGP, visit the website at www.grains.ksu.edu/igp.
For more information, call 785-477-4837.
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