2010 Basics of Wheat and Flour Quality Short Course

Basics of Wheat and Flour Quality Short Course
June 15-17, 2010

Northern Crops Institute
Fargo, North Dakota, USA

In today’s competitive environment, end-users in the cereal grains industry are seeking out specific quality traits or characteristics to satisfy a growing quality-conscious marketplace. Companies supplying wheat, flour, ingredients, equipment, and services to these end-users are in a better position to deliver the right product if they understand how grain type and quality affects the milling and baking processes.

At this course, you will learn about the importance of quality and how differences can influence milling and baking performance; how to evaluate wheat and flour quality; the milling process and its effect on flour; and flour requirements for different end-use products. Laboratory demonstrations will provide hands-on experience.

Who Should Attend?

• Sales, marketing, management, administration
• Ingredient suppliers
• Newly hired quality control personnel
• Bakers (retail and wholesale)
• Equipment manufacturers
• Grain merchandisers
• Entrepreneurs

Highlights:

At this course, you will learn about:
• The importance of quality and how differences can influence milling and baking performance.
• How to evaluate wheat and flour quality.
• The milling process and its effect on flour.
• Flour requirements for different end-use products.

Course Topics:

Faculty

TO REGISTER

Registration Fee: $750. Payment in full is due one week before the start of the course. Registration deadline is May 26, 2010. Course fee includes written materials associated with lectures and laboratory demonstrations and scheduled breaks. Hotel rooms and other meals are not included in tuition. Cancellations received after May 26, 2010 will be assessed a 10% service fee.

To pay by check or wire transfer, fill out the form and mail with your check to Northern Crops Institute (address below). Checks must be payable to Northern Crops Institute and drawn on a U.S. bank. Contact NCI for wire transfer instructions.

Groups of three or more: Special rates are available to groups of 3 or more from the same company. Contact NCI for more information.

Course Schedule: On the first day of class, course participants should be in the hotel lobby by 8:30 a.m. for transportation to the campus. Class will begin at 9:00 a.m. on Tuesday, June 15 and adjourn around 4:00 p.m. on Thursday, June 17.

Daily Transportation: Daily complimentary transportation will be provided between NCI and the hotel.

Hotel Information:
Expressway Suites
4303 17th Avenue South, Fargo, North Dakota 58103
Phone: 701-239-4303 Fax: 701-356-6712
Single Room Rate: $ 74.95 + 9.5% tax/night.
Make your reservation directly with the hotel and mention that you are with Northern Crops Institute in order to obtain the special rate. Reservations must be received by the hotel by May 26, 2010 to qualify for the special rate. All hotel rooms are non-smoking.

Information and Special Requirements: If you have questions or special needs (dietary or physical requirements), please contact Northern Crops Institute.

Mailing Address:
Northern Crops Institute
NDSU Dept. 7400
PO Box 6050
Fargo, ND 58108-6050 USA.

About Northern Crops Institute
Northern Crops Institute is the international center for meeting and learning about crops produced in the four-state region of North Dakota, South Dakota, Minnesota and Montana. Situated on the campus of North Dakota State University, NCI exists as a forum to bring together customers, commodity traders, technical experts, processors and producers from all points of the globe for discussion, education, and technical service programs. Since 1983, the Institute has hosted visitors from more than 127 countries.

NDSU is an Equal Opportunity Institution. This publication will be made available in alternative formats upon request (701-231-7736).

Basics of Wheat and Flour Quality Short Course June 15-17, 2010