You will learn how to link milling and baking – how to strengthen partnerships in the whole value chain from wheat to bread. This training is very practical. You spend two days in the Swiss School of Milling’s lab to analyze wheat and flour, and then spend one day at our fully operational school mill to learn cleaning, conditioning and milling techniques. You will also spend a day at our Bakery Innovation Center. Get a close-up look at some of our latest milling machines to see how they work. You will also learn about cereal science – the science behind different grains, particularly wheat.
Solid theoretical and practical working experience, such as milling school or advanced milling courses. This course is well-suited for seasoned millers, head millers and production managers.
Milling Academy hall
You will be based at our Milling Academy hall. Here you will have classroom training right next to our milling floor, where you can explore and have a close-up look at many of the latest milling machines.
School mill
Gain practical experience during the visits to two modern oat-processing plants in Switzerland and come to understand operations in a normal industrial environment.
Swiss School of Milling
Analyze wheat and flour at the modern and fully equipped laboratory of the Swiss School of Milling in St. Gallen.
Bakery Innovation Center
Come to understand the mind of a baker. Learn the connection between milling and baking by trying out different flours and ingredients at our Bakery Innovation Center.
Lounge
Spacious and comfortable lounge for breaks, including complimentary tea and coffee.
I learned a lot of new information – so now I can share it with my colleagues and my customers.
Hannes Lucchini,
Site Manager, Bühler Uzwil
Milling Academy
millingacademy@buhlergroup.com
+41 71 955 30 58
Bahnhofstrasse 114
9240
Uzwil
Switzerland
