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From wheat to bread

1 week
Milling Academy, Uzwil, Switzerland
Seasoned millers, head millers and production managers with solid experience
English, German, other languages on request

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.

  • 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

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.


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

How to find us

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Contact our course coordinator

Lisa Kellenberger

Milling Academy


+41 71 955 30 58

Bahnhofstrasse 114