Mill Excursion
October 12, 2010
General Mills Avon Facility
6101 SE 52nd St.
Carlisle, IA 50047
8:30 a.m.—3:30 pm.
Tour Leaders:
Tim Huff, Steve Curran,
John Wiebold, a n d Dave Katzke
Registration deadline: September 29
Take a trip to Iowa, The Food Capital of the World, and trace the milling process from field to bakery! Learn about how wheat is selected and grown, and what techniques are used to process it into flour. The one-day event includes tours of the mill and quality lab, as well as expert lectures on grain and milling. You’ll never look at flour the same way again. This tour is the last of three mill tours sponsored by The Guild this year.
The General Mills Avon facility is a combination mill and mix plant located in Polk County, Iowa. The site was initially established as a milling operation in the 1960s and currently mills hard wheat flour for the General Mills bakery flour business, including their popular Harvest King brand. The mill also supplies flour to its own mix plant, which was added during the 1990s for producing Betty Crocker pouch mixes.
TRAVEL AND LODGING
Airport: The mill is 9 miles (12 minutes) from Des Moines Airport.
Lodging
Radisson Hotel Des Moines Airport
6800 Fleur Drive, Des Moines, IA 50321
www.radisson.com/desmoinesia
1-800-395-7046 or 515-285-7777
If there is sufficient interest, The Guild will organize a Guildhall Gathering on Monday, October 11.
SCHEDULE, TUESDAY, OCTOBER 12
8:30 am Breakfast (juice/coffee/donuts/pastries)
9:00 am Introductions and agenda for the day
9:30 am Seed to Sack presentation
11:30am Lunch, provided by General Mills
12:30pm Tour of Mill and Quality Lab
2:00pm Grain Trading presentation
3:30pm Adjourn
Cancellation Policy: There will be no refund for cancellations. In the event that The Bread Bakers Guild of America must cancel this event, all fees will be returned. The costs of any travel arrangements, however, will not be reimbursed.
The Bread Bakers Guild of America reserves the right to modify the schedule and event description.
Source: The Bread Bakers Guild of America