Wheat Quality & Flour Milling: The Basics (Two days)
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June 2025 (exact dates TBC)
This highly successful two-day training course is aimed at people working in the wheat trade or flour milling industry. The course was formerly known as Fundamentals of Flour Milling and is held at the former AEGIC Pilot Mill and Pilot Bakery (AEGIC Sydney).
Benefits
Wheat Quality and Flour Milling: The Basics will give you an edge in understanding flour milling and how wheat and flour quality influences end-products such as noodles and bread. The course familiarises participants with wheat quality evaluation and how differences in wheat quality influence the milling process.
Course content:
- Wheat varieties and quality
- Wheat testing
- Wheat structure and its influence on milling behaviour and flour quality
- Milling process and key pieces of equipment
- Understanding a mill flow
- Measuring flour quality
- Bread making
- Asian noodle technology
Who should attend?
Anyone working in the Australian grains industry who would benefit from learning about wheat and flour quality including:
- Wheat traders
- Marketers
- Plant breeders
- Bakers
- Growers
- Administration, sales personnel and managers
What’s involved?
Participants get hands-on experience in laboratory techniques and practical milling through a series of integrated workshops, lectures and discussion sessions.
What’s included with the course fee?
- Course manuals
- Materials
- Certificate of Attainment
- Lunch and morning/afternoon refreshments.
Course details
Where: Australian Grains Innovation Centre, 1 Rivett Road, Riverside Corporate Park, North Ryde, NSW 2113
When: 2-3 June
Time: 9.00am – 4.30pm
Price: $1,920 +GST
Group bookings: Please email Mathew Rees for more information
How to register
Please complete the form to register for your place.