This week we are joined by a team from South Africa for a U.S. Wheat sponsored course on soft wheat milling and product applications. Jayne and the technical team provide presentations as well as hands-on training in both the Bake and Innovation Labs making crackers, cookies, and a variety of cakes. On Wednesday we host a group visiting from the Japanese milling interested in Club wheat, a sub class of soft white wheat. Our newly arrived Leco protein analyzer gets installed this week just in time for harvest season and crop quality testing.