From Wheat to Bread

What you will learn

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.

Required skill level

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.

What is included

Invitation letter for visa application
Hands-on access to some of the latest milling machines
Practical experience includes 2 days at the Swiss School of Milling’s laboratory, 1 day at our school mill and 1 day at our Bakery Innovation Center
Printed training documents
One social event with dinner
Unlimited access to Wi-Fi and Internet

Dates & Booking

Your course instructor

Instructor Process Technology

Carl Hahn

Milling Academy

Carl’s primary area of expertise is flour milling. He trains all levels of milling, including onsite courses. He also conducts mill assessments. Carl completed his milling apprenticeship in 2001. He then spent eight years working in his family flour milling business before completing the Swiss School of Milling in 2009. He joined Bühler in 2011.

Infrastructure and amenities

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.