• artisan bread-healthy bread-bread production-the academy

Production of Artisan and Healthy Breads

$150.00 $100.00

25 in stock

May 15, 2018

By Dr. Lin Carson

What makes those large holes in a baguette? How can you increase water absorption for an artisan bread formula without the dough becoming too sticky? Artisan and whole grain bread demand are on the rise. These kinds of breads have traditionally been difficult to produce on high-speed lines. From long fermentation times to rustic crusty appearances, we have seen a surge in Artisan bread demand. Artisan bread baking has been long acknowledged as an art, associated with the skill and craftsmanship of the baker. And yet, its practices have not been studied scientifically.

A first of its kind, this class will cover the art and science of Artisan bread baking focused on high volume bakeries. Skilled experts and food scientists will teach the fundamentals of this science, as you interact with peers interested in innovating the commercial baking industry. We will discuss various formulations, methods, ingredients and best Artisan practices that you can adapt in your bakery to help you transition over to these new kinds of bread.

Early Bird Pricing Until May 1, 2018

25 in stock


Product Description

Who should attend?

  • Production Leadership
  • QA Supervisors/Managers
  • Technical Support Personnel
  • Research & Development Personnel
  • Anyone problem solving the production of artisan and healthy breads

Course Schedule

I. 8-9 a.m. Science of Flour and Fermentation

  • Importance of flour quality and understanding Farinographs
  • Importance of gluten hydration
  • Effect of fermentation

II. 9-10 a.m. Dough Systems

  • Sponge and dough
  • Straight dough
  • Flour Brew/Poolish/Biga
  • Sourdough
  • Preferment – Poolish (lab), Levain (lab), sourdough, sponge, Pate Fermentee, mother dough. Advantages and disadvantages of preferments.

III. 10-1 p.m. Mixing | Fermenting | Baking

  • Hands on workshop to bake off different artisan bread from the dough systems
  • Short mix, intensive mix, improved mix, double hydration, autolyse, delayed salt

IV. 12-1 p.m. Working lunch

V. 1-2 p.m. Industrial Manufacturing of Artisan Baking

  • Types of bakeries
  • Reasons to use automation
  • Silos and brew tanks
  • Equipment that works with the artisanal process
  • Stress free dividers
  • Sheeting and laminating lines
  • Top treatments
  • Baking, Slicing and/or cooling
  • Space requirements

VI. 2-3 p.m. Quality and Shelf Life

  • Baking of artisan bread
  • Shelf life study
  • Quality checks
  • Quality issues
  • Shelf life extension solutions

VII. 3-4 p.m. Roundtable

  • Discussion of problems and solution in an open format
  • New equipment and ingredient innovations discussions

The class will take place at The Middleby  Bakery Innovation Center, a state-of-the art 30,000 sq. ft. test bakery, with the latest equipment used to develop and test and variety of baked goods.


Dr. Lin Carson, BAKERpedia

Dr. Lin Carson

Dr. Lin Carson

The inability to get technical problems solved on the internet has led Dr. Lin Carson, CEO of BAKERpedia, to her goal of building the world’s biggest baking encyclopedia. Dr. Carson is a bakery expert-in-residence blogger for the Food Process Suppliers Association, and a regular speaker and contributing member of the American Society of Baking.

A graduate of Kansas State University and Ohio State University, Dr. Carson has over 20 years in the baking and food industry, building technical service teams and programs. With past experiences at Wendy’s Int’l and Dave’s Killer Bread, Dr. Carson is now helping commercial bakers across the world streamline their quality processes to minimize waste and increase efficiencies. The Academy, which conducts the Production of Artisan and Healthy Breads, is a hands-on learning experience at BAKERpedia, for everyone associated with the baking industry.


Puratos BAKERpedia Middleby

Held at the

Middleby Innovation Center

808 Stewart Avenue | Plano, TX 75074


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