By Scout Nelson
A career in flour milling can begin in unexpected ways. In this story shared on the Wheat’s on Your Mind podcast, Wheat’s on Your Mind offers a close look at how wheat quality and milling practices connect the grain supply chain from field to bakery.
The guest, Brian Walker, described entering the milling industry shortly after high school through a hands-on role at Seaboard Allied Milling in Kansas City. Although his title focused on quality control, the work involved long hours, physical labor, and constant learning. Early exposure to wheat samples, lab testing, and flour performance showed how small quality differences can affect baking results.
The demanding schedule-built discipline and practical knowledge. Working whenever the mill operated helped develop a clear understanding of milling consistency and the importance of dependable wheat supplies. Training later expanded through formal education at the American Institute of Baking, where baking science and quality evaluation became central skills.
As his career progressed through companies such as Seaboard, Cargill, Ardent Mills, and Miller Milling, Walker observed major industry consolidation during the 1980s. Fewer companies and stronger competition changed how crop quality information was shared across the sector. He explained that open discussions among millers became less common as quality data turned into a competitive advantage.
“All the millers would come openly talk about the crop. Talk about the quality, where the issues were, where the opportunities were,” Walker said. “By the time 85, 86 rolled around… it became clear that… the work that you did on the crop, you kept to yourself and you used that as a competitive edge for your company.”
Modern baking demands also increased pressure on wheat quality. Faster production lines and ingredient changes required stronger and more consistent flour. At the same time, plant breeding, disease control, and improved testing helped address challenges such as fusarium head blight and food safety risks.
Today, Walker remains active through the National Wheat Foundation, the Wheat Quality Council, and consulting with U S Wheat Associates. His final advice reflects decades of experience.
Photo Credit: gettyimages-sveta
Categories: Kansas, Crops, Wheat, Education