Wheat and Flour Quality and Blending Issues Short Course
July 19-23 , 2004
Follow this link to view the news release about the course.
Return to Home Page.
First day of class at Northern Crops Institute always begins with a photo. Four nations were represented at the Wheat and Flour Quality and Blending Issues short course.
Brian Sorenson, NCI's Technical Director, explains flour quality tests and procedures in NCI's Analytical Laboratory.
Sorenson demonstrates flour slick test to a participant.
Bonnie Jacobson, NCI's Food Technologist, demonstrates wheat quality tests in NCI's commodity grading laboratory.
Sorenson demonstrates wheat quality tests, including grading factors, protein content, vitreous kernels, and dockage tests.
Sorenson explains how to process a grain sample under GIPSA standards.
Dr. Pat Berglund, NCI Director, discusses a variety of parbaked products with the participants.
Berglund compares American parbakes.
The group toured the ND Mill in Grand Forks, ND, hosted by Robert Sombke, quality assurance manager.
At Top Taste, Inc., the participants met with Wayne Fetting, president, and toured the bakery facility.
Fetting discusses product quality with a participant.
Henry Stevens of Stevens Technical Services, Beaverton, OR, was a guest instructor. Stevens discusses wheat and flour blending in the NCI pilot durum mill.
Learning more about wheat blends and flour blending in NCI's Baking Laboratory.
Putting on the finishing touches on the bread!
Showing off the results of their bread baking laboratory. Participants are from Philippines, Tunisia, Hungary, and Kenya.