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.