Some have a basic understanding of the flour milling process. Some have absolutely no idea how wheat from a farm ends up as flour destined for a baker’s oven. Regardless of their experience, farmers and State Wheat Commission staffers who gathered in Manhattan, Kansas, this week share a common destiny. “Everybody is going to learn something,” said Shawn Thiele, who led the three-day flour milling course presented by the IGP Institute and Kansas State University (KSU). “From those who have experience with wheat and flour to those who’ve never stepped foot in a flour mill, the course is designed as a thorough look at the action of turning wheat into flour – step-by-step and step-by-step.”