MANHATTAN, Kan. — Flour is an everyday commodity for many, and the safety and quality of such product is a crucial requirement. In an effort to help participants better understand the demands of the industry, Kansas State University and the International Association of Operative Millers (IAOM) are teaming up for a training course held September 10-12, 2019 at the IGP Institute.
Participants can expect to engage in classroom discussions and hands-on training while enhancing their knowledge of flour and dough analysis and correct interpretation of the results. No previous experience or theory is required for participants who attend this course.
“This course will include hands-on demonstrations of the industry’s standard quality testing equipment along with experts educating participants on the proper way to interpret and understand the results,” says Shawn Thiele, IGP Institute associate director and flour milling and grain processing curriculum manager.
This training serves to educate participants on course topics such as Farinograph; Extensograph; Amylograph; AlveoLab; SRC; RVA; falling number; NIR; manual ash; starch damage; PH/TTA; glutomatic; Leco protein; rheo F4; doughLAB; mycotoxin; glutopeak; crumb and spread; baking systems and browning reactions; moisture and blending calculations; testing equipment in the IGP Institute’s grain grading lab.
“Today’s customers are demanding high quality, safe products, which is a top priority for the industry. Superior finished products start with quality ingredients sourced into the facility and continues through processing,” Thiele says.
He adds, “It’s extremely important for industry professionals to be able to determine a quality product and to have a clear understanding of the testing involved and how to accurately interpret the results.” This is an example of a training in the flour mill and grain processing curriculum at the IGP Institute. In addition, courses are also offered in feed manufacturing and grain quality management, and grain marketing and risk management. To learn more about IGP training opportunities, please visit the IGP website at www.ksu.edu/igp.
— Katlin Allton, communications intern, IGP Institute, Department of Grain Science and Industry, Kansas State University
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