Chris Miller, Buhler instructor at K.S.U., and Ralph Linnemann, flour milling expert from the Buhler Training Center in Uzwil, Switzerland, will serve as co-teachers for the course.
“After completing the course, participants will better understand the milling process and its steps — all the way from raw material and the impact of wheat characteristics on yield and mill performance to cleaning, product safety, quality control and finished product handling,” Mr. Miller said. “This course can be particularly helpful because it not only gives greater insight into the milling process, but it also gives management a better understanding of the challenges that operative millers face on a daily basis.”
For more information, visithttp://grains.k-state.edu/igp/, e-mailigp@k-state.edu, or call (785) 532-4070. MBN
