IGP–KSU Practical Flour and Dough Testing
The focus of Practical Flour and Dough Testing is the hands-on application of analytical tests used to determine attributes of different flours. Participants are introduced to the analytical techniques that they may encounter when working with flour mills and bakeries. This five-day course will provide a broad understanding of standard analytical methods and procedures commonly used in flour quality testing through participant hands-on exercises. This course will teach how analyses are done as well as how to evaluate, interpret, and use the results. The course also introduces wheat classes and uses, lab milling and grinding methods, and test baking methods and applications for breads, cakes, and cookies.
Basic analytical tools used for flour analysis that will be covered in the course include moisture, protein, ash, pH, flour color, TTA, SRC, gluten washing, glutomatic, damaged starch, and rheological tests such as farinograph, dough lab, falling number, mixolab, alveograph, and RVA that measure various dough properties. Lab milling machines will include the Quadrumat junior and senior, Buhler MLU, and Chopin lab mill.
The IGP Institute reserves the right to cancel or reschedule courses if minimum enrollment numbers are not met. If a course is canceled, participants will be refunded 100% of their tuition. If a course is rescheduled, participants will have the opportunity to have 100% of their registration fees applied to the rescheduled course or receive a full refund.
Participants who wish to cancel or transfer their registration to another employee can do so for a $100 processing fee as long as notice is received at least fifteen days prior to the course start date. Refund requests made fourteen days or less before a course start date will be not be refunded.