Why attend:
To obtain flour of consistent quality, cereal processors and technologists must understand the fundamental differences in structure and composition of the wheat grain, and the techniques available to characterise those differences. An appreciation of the diversity of wheat, its application to cereal-based products and the analytical techniques used to define and characterise key indicators of milling performance, will provide knowledge to support practical experience gained in the workplace.

Course content:

• Wheat plant: origins, morphology and composition
• Pests and diseases of wheat
• Relating composition to end-use suitability
• Quality assessment of wheat
• The screenroom: preparation for milling
• Quality indicators of milling performance

"This one-day course is designed for new entrants to the grain and milling industry. It is designed to relate the origin, structure and composition of wheat, to a description of the technology used to identify key quality parameters which determine its end-use suitability."

Neal Matthews – Event Director

Related training
See other events in the Cereals, Milling and Baking section

For further information or to check availability contact the Training Department on +44 (0)1386 842104
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