International Grains Program Hosts K-State/IAOM Mill Processes I Course in Manhattan, KS
Date Posted: June 13, 2013
Manhattan, KS—Efficiency is an important part of any business.
Teaching industry personnel how to maximize mill efficiency was the focus of the Mill Processes I: Basic Milling Principles course held at the International Grains Program, June 3-7, 2013.
This course was co-sponsored by Kansas State University and the International Association of Operative Millers.
The course’s 12 participants touched the surface of milling and covered the basics of the process through instruction regarding techniques and strategies by Fran Churchill, milling instructor; Shawn Thiele, milling operations manager; and Mark Fowler, associate director at IGP and milling instructor.
"My favorite part of the course was getting to actually run the mill," says Andrew Garr, a Senior Supply Planner from Con Agra, who traveled from Alton, Ill.
“At work you don’t get to go out there and play with things and see what happens because you’ve ruined your production and everything else.
"Here, where you’re not necessarily worried about your end product.
"In a working mill, a business, you don’t get to set there and play with rolls and pull everything apart because it messes everything up.”
This course introduced techniques and then explored making processes more efficient.
After participants spent time in the classroom, they were able to ap¬ply what they had learned in the Hal Ross Flour Mill and the Shellenberger Hall milling lab.
These exercises included purifiers, break releases and wheat labs.
One participant’s favorite part of the course was working in the Shellenberger Hall milling lab.
Asle Dismang, a miller for General Mills out of Kansas City, Mo., came after encouragement from his boss that attended a few years ago. Dismang says this was an eye-opening experience.
“I never realized that my second and third breaks were cleaner than my first,” Dismang says.
“Now I want to go back and try it in my own mill.”
This is one example of the trainings offered by IGP.
In addition to the flour milling and grain processing trainings, IGP faculty also offer 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.
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