Laboratory Training

$1,800.00 – $2,500.00

Through participation in this comprehensive training program, individuals will acquire proficiency in conducting various analyses spanning from raw material assessment to final product evaluation within the grain analysis laboratory of Alapala Academy, furnished with state-of-the-art equipment. Consequently, attendees will adeptly assess raw materials, enabling informed decisions regarding suitable methods and production processes tailored to consumer preferences.

This program offers instruction in discerning the qualitative attributes of grains and flours via comprehensive physical, physicochemical, and chemical analyses, facilitating the interpretation and comparison of findings. Furthermore, participants will gain insight into the viscoelastic properties of dough and the textural composition of end products through dough rheological analysis. Detailed insights into the quality parameters of diverse intermediary products derived from milling processes will also be provided. Leveraging the expertise of seasoned professionals, attendees will cultivate proficiency in laboratory analysis, thus enhancing their mastery of grinding technology.

10 – 14 Kasım 2025

Accomodation

Clear

Description

WEEK 1	TIME	COURSES	DETAILS
DAY 1	09:30 – 12:15	Orientation	Introduction to Alapala Academy program, Alapala Factory technical tour, Alapala Mill and laboratory technical tour
	LUNCH
	14:30 – 17:15	Laboratory Equipments and Analyzes	Equipments, working principles, maintenance and cleaning rules, laboratory analyzes used in milling, analysis methods, Laboratory Safety (Theoretical)
DAY 2	09:30 – 10:15	Milling Technology Laboratory Safety (Theoretical)	Brief information about wheat milling process
	10:30 – 12:15	Physical quality parameters (Practical)	Foreign matter, hectolitre weight, grain hardness, grain size, vitreousness, flour yield
	LUNCH
	13:30 – 14:15	Moisture and ash content (Theoretical)	The importance of the amount of moisture in terms of quality, moisture analysis methods, the importance of the amount of ash in terms of quality, ash curve
	14:30 – 17:00	Moisture and ash content (Practical)	Laboratory training
DAY 3	09:30 – 10:15	Wheat: Protein quality parameters (Theoretical)	Wheat proteins, protein content and quality, protein analysis methods
	10:30 – 12:15	Wheat: Protein quality parameters (Practical)	Protein content, Gluten content, Gluten Index, Zeleny Sedimentation Content, Modified Sedimentation Contents
	LUNCH
	13:30 – 14:15	Wheat: Starch Quality Parameters (Theoretical)	Starch chemistry, Damaged starch and its importance in milling technology, methods
	14:30 – 15:15	Wheat: Starch Quality Parameters (Practical)	Damaged starch analysis in different milling fractions, Microscopic structure of starch
	15:30 – 16:15	Enzymes, Flour Additives (Theoretical)	Enzymes, additives, importance in milling
	16:30 – 17:15	Enzyme activity (Practical)	Falling number analysis, evaluation of different results
DAY 4	09:30 – 10:15	Dough Rheology (Theoretical)	Viscoelastic structure of dough, rheological methods and standards
	10:30 – 12:15	Dough Rheology (Theoretical)	Farinograph method, extensograph method, evaluation of results
	LUNCH
	13:30 – 17:00	Dough Rheology (Practical)	Laboratory training
DAY 5	09:30 – 12:15	Flour quality parameters	Different mixing methods, fermentation and baking, evaluation of bread properties of flour
	LUNCH
	12:30 – 13:15	New methods in milling	Innovative analysis methods in milling
	13:30 – 14:15	Product development	Functional cereal-based products, new product development and optimization
	14:30 – 17:15	Closing and Evaluation

Additional information

Convenient Accommodation Packages	We understand that our participants come from all over the world, which is why we offer convenient accommodation packages to make your stay comfortable and hassle-free. These packages include a range of lodging options, all situated close to our training center, so you can focus on your learning experience without worrying about logistics.
Accomodation	Excluding Accommodation, Including Accommodation