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
- 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.)
How to find us
Contact our course coordinator
Kipyegon Korir
African Milling School
ams.nairobi@buhlergroup.com
+254793262506
Corner of Thika Road & Eastern Bypass
Ruiru
Nairobi County
Kenya
