Head Miller Program

Path to mastering milling excellence

A unique 1-year Head Miller Program paving the way to highest plant efficiency and longevity.

Our 1-year Head Miller Program is designed to enable experienced millers to manage a milling plant with the best yield, highest quality of flour and optimized cost effectiveness. It combines practical experience in our state-of-the-art flour mill with comprehensive theoretical training, structured into 2 modules of 3 weeks (French: 2 modules of 2 weeks) over the span of 1 year. Graduates emerge as certified head millers, fully equipped to excel in their careers.
This program enables participants to understand and operate state-of-the-art production plants and processes, covering:

Grain science, intake & storage
Cleaning & Conditioning Sections
Wheat & Maize Milling Technology
Finished product section flowsheets
Plant Maintenance
Laboratory & Quality Control
Baking Technology

We aim to empower millers to manage plants effectively, achieve optimal yield, ensure top-quality production, and maximize cost efficiency.

Technology Understanding

Mastering the entire milling process to manage and troubleshoot operations holistically.

Plant Efficiency Improvement

Enhancing operational efficiency, reducing costs, increasing productivity, and minimizing waste.

Quality Control Application

Ensuring consistent production of high-quality flour that meets industry standards and satisfies customers.

High Flour Yield  & Quality

Maximizing output and improving quality, contributing to higher profitability and better market competitiveness.

Optimal Equipment Settings

Extending equipment lifespan and peak performance, reducing maintenance costs and ensuring smooth operations.

Maintenance  Skills

Developing and managing the mill’s preventive maintenance plan while addressing mechanical, electrical and automation issues promptly to minimize downtime and maintaining continuous production.

Ideal for shift millers, head millers, and production managers with significant grain milling experience (minimum 3 years’ experience as a miller)

Enrollment Requirements

Minimum age: 22 years
Proficient in English
Basic education (primary/secondary school, Grade C)
At least 3 years of milling experience
Hands-on experience in all plant sections (intake and storage, cleaning, milling, finished product section, packing, and quality control)

Fees

The employer covers all participant costs, including salary, travel expenses, boarding, and lodging. Upon request, we can recommend suitable accommodation. School fees include training, mill access, educational materials, and complimentary lunch, tea, and coffee during breaks. The total annual fee is $7,000, exempt from VAT.

How are you evaluated?

Regular exams are held for each topic and module, graded on a scale of 0 to 100 points. To progress to the second year, an average score of at least 60 points is required, with no single topic scoring below 50 points. Upon successful completion, the participant graduates as a certified Miller.

Detailed Program

Module 1:

Raw Material Sourcing, Quality and Analysis
Monitoring grain respiration and raw material losses
Intake, precleaning and storage flowsheets and machines
Wheat cleaning and conditioning sections and machines
Advanced Rules for correct wheat tempering
Scales Calibration and Maintenance
Aspiration and penumatic technology and machines
Pest control and fumigation in Silos
Practical work in the laboratory (falling number, hl weight etc.)
Practical work in the school mill (operating cleaning and conditioning)

Module 2:

Machine design, operation and maintenance of mill section machines (Roller Mill, Plansifter, Purifier, Bran finisher, Detacher, etc.)
Design of flour milling flowsheets
Granulation systems in a flour mill
Guidelines and flowsheets for grinding soft vs hard wheat
Correcting Starch Damage and reading SD Matic
Fluting Table Technology
Perfecting Break Release
Finished Product Section technology and machines
Control Sifter, Flour Sterilator, etc.
Flour bagging and packing machines
Guidelines for Ash Curve
Milling specialty flours
Durum Milling
Preventative maintenance planning and management
Role and use of improvers for flour baking quality
Baking technology
Practical work in the school mill (Ash curve)
Practical work in the laboratory (Baking trials etc)
Practical work in the laboratory (rheology, farinograph, extenso etc.)
Practical work in the school mill (sampling table, break release, etc)
Maintenance work (roll gap, roll change, re-fluting workshop etc.)