Training for Australian industry

Industry training: Wheat Quality and Flour Milling: The Basics

Run by Senior Miller, Mathew Rees, this two-day course is open to anyone in the grains industry, and is especially valuable for those in the grain trade. The training will give you an edge when it comes to understanding how wheat quality affects products such as bread and noodles.

I have no hesitation in recommending the course to anybody who has dialogue or interaction with customers that are using Australian wheat.” – Senior grain trading manager

Course content

• Wheat varieties and quality
• Wheat testing
• Wheat structure and its influence on milling behaviour and flour quality
• The milling process and key pieces of equipment
• Understanding a mill flow
• Measuring flour quality
• Bread making
• Asian noodle technology

Who should attend?

Wheat traders, marketers, plant breeders, bakers, growers, administration, sales personnel, managers – anyone working in the grains industry who would benefit from learning about wheat and flour quality.

What’s involved?

Hands-on experience in laboratory techniques and practical milling through a series of integrated workshops, lectures and discussion sessions at AEGIC’s labs in North Ryde, Sydney.

What’s included?

Course manuals, materials, Certificate of Attainment, lunch and morning/ afternoon refreshments. Courses are offered at scheduled times throughout the year. Sessions can also be organised on demand.

How to register

Check our Events page for the next course dates.

Industry training: Commercial Baking: The Basics

Run by Food Scientist, Sabrina Lim, this two-day course will give you an understanding of the theory and practice of baking, and the terms and processes used in the production of bread and baked products.

“ This course has given me confidence with actual baking methods… I have acquired a much better understanding of the entire process which will assist with my bake testing requirements in my role.” – Yeast performance analyst

Course content

• Bread ingredients and formulae
• Understanding flour
• Stages in the bread making process
• Machinery used in commercial bread making
• Product quality assessment / measurement
• Alternative bread making processes

Who should attend?

The course is designed for bakers, technical personnel, managers, administrators, marketers, sales and distributors within the baking and allied industries.

What’s involved?

The course is designed for bakers, technical personnel, managers, administrators, marketers, sales and distributors within the baking and allied industries.

What’s included?

Course manuals, materials, Certificate of Attainment, lunch and morning/ afternoon refreshments. Courses are offered at scheduled times throughout the year. Sessions can also be organised on demand.

How to register

Check our Events page for the next course dates.