Flour Milling Course 2023

Flour Milling Course 2023

Group photo of participants.
Photo: Chris Tanner, Marsha Boswell and Eric Sperber in the KSU baking lab.
Photo: National Wheat Foundation's Anne Osborne, Kansas Wheat's Marsha Boswell and U.S. Wheat's Luke Muller in the milling lab.
Photo: Chris Tanner and April Darnell set their mill in the KSU Grain Science milling lab.
Photo: Course participants took a tour of the Kansas Wheat Innovation Center, led by Aaron Harries.
Photo: Participants tour the Wheat Genetics Resource Center, housed in the Kansas Wheat Innovation Center.
Photo: Milling instructor Fran Churchill shows participants flour produced in the Hal Ross Flour Mill.
Photo: Romulo Lollato learns about flour milling from instructor Shawn Thiele.
Photo: Instructor Shawn Thiele discusses the different streams of flour in the mill.
Photo: Luke Muller checks out different streams of flour in the mill.
Photo: Eric Sperber and Marsha Boswell evaluate gluten strength with the window pane test.
Photo: USW's Luke Muller and NAWG's Keeff Felty bake bread in the baking lab.
Photo: Sugar snap cookies made in the baking lab. Participants evaluated cookie spread from different flours.
Photo: Baking instructor Aaron Clanton shows the difference between loaves of bread made with different classes of wheat.