NCI Hosts Stone Milling Course | November 2–5, 2026

All Participants at the Peltier Complex in Fargo, ND

The Northern Crops Institute (NCI) hosted its Stone Milling Course from November 2 to 5, 2026, at the Peltier Complex in Fargo, North Dakota. The four-day program welcomed five participants from North Dakota, Washington, Tennessee, and Ohio.

Designed for custom millers, farmers, producers, artisan bakers, food scientists, and others interested in traditional grain processing, the course provided comprehensive training in stone mill operation and flour production. Through a combination of classroom presentations, hands-on milling, flour quality evaluations, and baking applications, participants gained practical experience and a better understanding of how stone milling can add value to northern grown grains.

Understanding Stone Milling and Grain Preparation

The course began with an introduction to stone milling, including presentations on grain quality, grain cleaning, and the fundamentals of milling. Participants learned about stone mill design, components, operation, and maintenance with Andrew Heyn, Co-Owner of New American Stone Mills.

Looking at the Parts of a Stone Mill with Andrew Heyn

Throughout the first two days, participants explored grain processing and preparation, including cleaning and tempering methods, stone mill dressing parameters, and the adjustments needed to produce desired flour types. These sessions provided a foundation for understanding how grain characteristics and milling techniques influence the quality of the finished flour.

Milling with Amrita Ray

Hands-On Learning in the Stone Milling Room

A key component of the course was the opportunity to gain hands-on experience operating NCI's stone mill. Led by Andrew Heyn, participants worked directly with the equipment, learning about milling adjustments, operation, safety, and applications. They also explored milling wheat and other grains, with an opportunity to design their own milling operation.

Participants further developed their understanding of flour quality through laboratory sessions led by NCI's food science team. With Deepa Pradhan, Food Technologist, participants evaluated flour characteristics and explored physical and quality measurements. Additional instruction from Chris Cossette, Process Project Manager, covered grain cleaning and tempering, connecting grain preparation techniques to the milling process.

Classroom presentations from Dr. Amrita Ray, NCI Food Scientist, and Dr. Andrew Ross, Professor at Oregon State University, complemented the hands-on activities. Topics included grain processing, flour quality, rheology, and the application of stone-milled flour in food products.

Testing Stone-Milled Flour Goodies in NCI’s Bake Lab

From Stone-Milled Flour to Finished Products

The course concluded with a focus on product development and the practical applications of stone-milled flour. In NCI's bake lab, participants worked with Rachel Carlson, to explore how stone-milled flour performs in bakery applications.

Through baking activities, product evaluation, and sensory discussions, participants had the opportunity to see how different flour characteristics influence finished products. The program wrapped up with a panel discussion on the stone milling business, providing time for questions, industry perspectives, and discussion about next steps.

Adding Value Through Grain Processing Education

The Stone Milling Course reflects NCI's mission to support agriculture through educational programs and technical services that expand markets for northern grown crops. By providing practical training in traditional milling techniques, flour quality evaluation, and product development, NCI helps connect grain producers and food industry professionals with opportunities to add value to the grains they grow and process.

NCI would like to thank all the presenters, instructors, and participants who contributed their time and expertise to make this course possible.