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Unit
1-Introduction to Milling and Wheat
1.1. Milling
History
1.2. Wheat
Production and Composition
1.3. Wheat
Quality Evaluation
1.4. Wheat
Marketing
1.5. Wheat
Storage and Handling
1.6. Wheat
Selection and Blending
1.7.
Understanding Flow Sheets
Unit 2-Wheat
Cleaning
2.1 Wheat
Cleaning Objectives
2.2 Grain
Handling
2.3
Principles of Cleaning Machinery Operation
2.4 Wheat
Conditioning
2.5 Cleaning
System Control
Unit 3-Wheat
Flour Milling
3.1
Principles of the Gradual Reduction Process
3.2 Roller
Mills
3.3 Sifters
and Sieves
3.4 The Break
System
3.5 The
Purification System
3.6 The
Sizings System
3.7 The Midds
Reduction System
3.8 The
Tailings and Low Grade Systems
3.9 Mill
Balance and Control
Unit
4-Milling other Classes of Wheat, Non-Flour Wheat
Products, Flour and Milled Grain Product Additives
4.1 Soft
Wheat Milling
4.2 Spring
Wheat Milling
4.3 Durum
Milling
4.4 Flour and
Semolina Quality Measurements
4.5 Specialty
Wheat Products
4.6 Flour and
Milled Grain Product Additives
Unit
5-Milling Other Grains
5.1 Oat
Milling
5.2 Rye
Milling
5.3 Corn
Milling
5.4 Rice
Milling
Unit
6-Storage, Handling, Packaging and Use of Grain Based
Products
6.1 Bulk
Flour Storage
6.2 Flour
Packaging Systems
6.3
Transportation of Grain Based Products
6.4 Bakery
Processes
6.5 Pasta
Production
6.6 Cereal
Production
Unit 7-Plant
Management
7.1 Mill
Management and Organization
7.2 Personnel
Management
7.3
Production Planning and Control
7.4
Accounting for Flour Mill Operations
7.5 Traffic
Department Functions
7.6 Flour
Mill Sanitation
7.7 Food
Safety and HACCP
7.8 Plant
Safety
7.9
Experimental Milling
Unit 8-An
Introduction to Mill Mechanics (under
development)
8.1
Introduction to Basic Mathematics
8.2 Basic
Mill Engineering
8.3
Principles of Mechanical Conveying
8.4 Mechanical Drives and Power Transmissions
8.5 Machinery Operation and Evaluation
8.6 Air
Usage in Flour Milling
8.7 Supplemental Air Systems in a Flour Mill
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IAOM
Correspondence Course in Flour Milling
