Canadian International Grains Institute

Institut international du Canada pour le grain

Milling Short Course

October 16-18, 2006

January 29-31, 2007
Winnipeg, Manitoba
This milling short course will provide basic
education required in flour milling technology. Designed
primarily for newer or junior personnel directly involved
in milling, lab services, product development and
technical services of a flour milling company, the course
may also benefit those involved in the grain industry
who require a greater understanding of the flour milling
process.

Content will focus on the following areas:

Raw material
The raw materials section will focus on wheat quality
attributes with respect to processing and function at
the introductory level. Wheat quality evaluation and
measurement of quality parameters will be discussed
and demonstrated where applicable.
Process
Process will primarily concentrate on the topics of wheat
preparation, milling, and production of target flour
qualities through both classroom presentations and
practical demonstrations. The section will cover all
activities in the flour milling process involving the
reception of wheat and storage, and wheat preparation
which includes blending, cleaning and tempering,
milling, flour collection and treatment and product
storage, handling and disposal. Discussion will involve
generic flour production, although specific situations
and issues may be examined on request.
Equipment
Equipment will be covered as part of a specific process.
Function, design improvement, advantages and
cost/benefit analysis, as applicable, will be discussed.
Wheat preparation
This part of the course will include the basic skills required
in formulating blends with the use of simple calculations.
The session will feature discussion of the volumetric and
gravimetric systems used to blend wheat, and their
suitability. Other topics will include:
Blending before or after cleaning
and tempering
Wheat cleaning operation for common and
durum wheat
Sequence of cleaning operation
Traditional and modern wheat
cleaning diagrams
Tempering system for different types
of wheat
Objectives of tempering and optimum
tempering requirements
Milling 12:00
Lunch
Steps involved in the milling process will be described in P.M.
detail. Various types of wheat milling and optimization of
milling results will be explained through the use of diagrams. 1:30
Objective tests will be conducted to monitor grinding results Practical Demonstration
through break releases, and appropriate settings of purifier Participants will be divided into two groups for practical
and roll gap adjustments will be demonstrated. The use of sessions.
modern technology for individual rpm, load, grinding gap
setting and display will be shown together with the computer Group A
controlled roll gap setting on demand. This will also include Preparation of Wheat for Milling
various other features of process control. A practical demonstration of the cleaning and tempering
equipment including a discussion of process control and the
monitoring system for wheat preparation in the pilot mill
Flour collection and for the milling industry in general.

Group B
Individual flour streams will be collected and their percentages Testing Wheat And Flour Quality
calculated. Individual and cumulative flour ash calculation A visit to the analytical services lab for a session on the basic
and plotting of the cumulative ash curve will be discussed. testing of wheat and flour and the influence of milling on
Mill adjustment, its impact on cumulative ash curve, and the flour quality data.
use of this curve as a tool to optimize results will be covered.
Interpretation of flour extraction calculated in different ways 2:45
will be discussed along with ash content, flour colour and Break
speck count as the basis for the flour refinement index.
Treatment of flour with additives and their impact on quality 3:00
will be explained. Critical aspects of processing will be covered Practical Demonstration (continued)
in detail, enabling technical staff to avoid making typical
errors and help them to identify and troubleshoot faults. Group A
Testing Wheat And Flour Quality

New developments Group B

Preparation of Wheat for Milling
New developments with respect to equipment and process
4:30
will be presented to enhance and broaden the knowledge of Adjourn
the participants. The topics will include customizing and
adding value to flours, new approaches to milling and Day two
process control.
A.M.

Program outline 9:00

Milling Technology – Critical Aspects of Processing
A review of the basic principles of milling, followed by
Day one flowsheet review and equipment functions including an
A.M. examination of the various areas of processing and the effect
on finished flour quality with reference to common errors
8:30 and troubleshooting.
Registration and Group Photo
10:15
09:00 Break
Wheat Quality Requirements
A discussion of quality factors required in processing and 10:30
end use, the role of the grading system, physical testing, and Milling Technology – Critical Aspects of Processing (continued)
assessment of wheat quality with a primary focus on CWRS, 12:00
CWAD, and CPSR as well as other wheat classes. Lunch
10:15 P.M.
Break
1:30
10:30 Flour Quality – Testing of Relevant Quality Factors
Preparation of Wheat for Milling and Data Interpretation
A description of conventional and modern approaches to A presentation on the interpretation of flour quality data
wheat preparation for milling involving blending, cleaning, and production of flour quality within the specification
and tempering in addition to a discussion of the cost guidelines.
effectiveness and benefits of modern technology in wheat
preparation.
Program outline (continued) 11:50
New Developments in Milling Technology and Introduction
of New Processes
2:15
A presentation on the recent advances and developments in
Practical Demonstration
milling technology relating to process and equipment with
Participants will be divided into two groups for practical
a focus on potential value adding opportunities.
sessions
P.M.
Group A
Milling of CWHWS or CWRS 12:30
A practical demonstration that includes determination of Adjourn
break releases, equipment adjustments, process control and
the monitoring system of the milling process in the pilot flour
mill. Discussion will also focus on maintenance of processing Pilot Flour Mill Facility
quality standards and steps taken to ensure consistency in
finished flour quality.

Group B
Visits to the pilot pasta, bakery and noodle plants for 40-
minute sessions on basic processing and to evaluate how
flour quality may affect end product quality.

3:00
Break

3:15
Practical Demonstration (continued)

4:30
Adjourn

Day three

A.M.

9:00 With a production capacity of 12 tonnes per 24 hours,

Practical Demonstration
Participants will be divided into two groups for practical
sessions.
Group A
Visits to the pilot pasta, bakery and noodle plants for 40-
minute sessions on basic processing and to evaluate how
flour quality may affect end product quality.
Group B
Milling of CWHWS or CWRS
A practical demonstration that includes determination of
break releases, equipment adjustments, process control and
the monitoring system of the milling process in the pilot flour
mill. Discussion will also focus on maintenance of processing
quality standards and steps taken to ensure consistency in
finished flour quality.
10:20
Break
10:35
Practical Demonstration (continued)
the CIGI pilot flour/semolina mill provides maximum
flexibility, efficiency, yield and product quality using the
smallest industrial units available. The pilot mill incorporates
technology enabling the mill to be operated without the
presence of on-site operative millers and can be remotely
monitored via computer and modem.
The equipment allows for quick changeover from milling
common wheat to durum wheat. The mill is equipped for
wheat cleaning and tempering and flour streams can be
combined as needed to produce various flour grades. The
facility contains a basic flour blending and homogenizing
system with an online additive powder feeder. Customized
programmable logic control and Human Machine Interfaces
systems provide the process monitoring and control functions.
An automatic roll gap setting enables millers to store settings
for various wheat formulations.
In addition the facility contains a laboratory mill that
undertakes small-scale milling of samples (usually one to
five kilograms) of various wheats and specialty grains such
as de-hulled buckwheat and barley.

11:15 The pilot and lab mill equipment is manufactured by

Flour Collection And Treatment Buhler Inc.
A collection of individual flour streams and calculation of
their cumulative percentages as well as a review of flour
properties, the use of flour additives and their effect on flour
quality.
 REGISTRATION FORM
MILLING SHORT COURSE
Maximum number of participants per course: 18

Please indicate which course you will be attending: October 16-18, 2006
January 29-31, 2007

PLEASE PRINT CLEARLY

NAME Dr. Mr. Mrs. Ms BUSINESS MAILING ADDRESS:

Family or Last Name Street and/or P.O. Box
Usual First Name and Middle Initial City Province Postal Code
COMPANY Phone ( ) Fax ( )
POSITION HELD IN COMPANY E-Mail

Registration fee of $1166 (Canadian) which OCTOBER 16-18, 2006 COURSE: PLEASE RETURN FORM
includes $66 GST must accompany this form. BY SEPTEMBER 15, 2006
GST # is R106861743. Payable in Canadian funds by
cheque to “Canadian International Grains Institute” JANUARY 29-31, 2007 COURSE: PLEASE RETURN FORM
or by credit card: BY DECEMBER 29, 2006
Check applicable: Cheque Ms Shannon Taylor
Program Coordinator, Administration
MasterCard Visa Expires: /
Canadian International Grains Institute
Card number: 1000-303 Main Street
Winnipeg, Manitoba R3C 3G7
Cardholder name: Tel: (204) 983-6006 Fax: (204) 983-2642
E-Mail: staylor@cigi.ca
Signature:
(mandatory for credit card)
PAYMENT: Please note that delegates will not be
registered until payment is received.

SPECIAL DIETARY NEEDS: Vegetarian No Pork No Beef Other (specify)

Please Note Cancellation Policy:

Cancellations are subject to a $100.00 processing fee. No refunds after:
October 9, 2006 (for the October 16-18, 2006 Course)
January 22, 2007 (for the January 29-31, 2007 Course)
Substitutions permitted.

HOTEL ACCOMMODATION

Participants are required to make their own arrangements for hotel accommodation.
Suggested hotels in the vicinity of CIGI include:

Hampton Inn and Suites Fairmont Winnipeg

260 Main Street, Winnipeg, Manitoba R3C 1A9 2 Lombard Place, Winnipeg, Manitoba R3B 0Y3
Tel: 1-800-426-7866 Fax: (204) 480-4614 Tel: (204) 957-1350 Fax: (204) 956-1791

Canadian International Grains Institute 2006