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Production of Artisan and Healthy Breads

$150.00

9 in stock

June 6, 2018

By Dr. Lin Carson and Jim Little

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.

9 in stock

Category:

Product Description

Course Schedule

I. 8-8.30am Fermentation systems

  • Sponge and dough, straight dough, flour brew
  • Other preferments – Poolish (lab), Levain (lab), Pate Fermentee, mother dough.
  • Advantages and disadvantages of preferments.

II. 8.30-12pm Hands on workshop to bake off Artisan Bread

  • Bread baked from the different dough systems
  • Baguette, boules, batards, sourdough, sprouted and multigrain loafs

III. 12-1 p.m. Working lunch

IV. 1-2 p.m. Managing fermentation and flavor development

  • Time and temperature considerations
  • Tips for optimal flavor development
  • Techniques for high-speed production

V.  2-3 p.m. Healthy bread formulation

  • Ingredient functionality of fiber, sprouts, whole wheat flour, enzymes, e.t.c….
  • Effect of high fiber on dough rheology and volume
  • Recommendations for baking with high fiber formulations
  • Ingredient, equipment and best practices for shelf life extensions

VII. 3-4 p.m. Roundtable

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

To hydrate or not to hydrate? What if I got my dough too sticky for the divider? How can I best optimize my formulas for processing and shelf life extension? Why does my high fiber bread taste like cardboard? 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 with a sharp focus on high-speed lines. A regular contributing member of the American Society of Baking, Dr. Carson has an established network in the baking industry that can help you solve any problems you may have. 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.

Jim Little

Jim Little

Jim Little

An industrial baking extraordinaire,  Jim Little has more than 25 years of experience in a wide variety of products and production methods within the baking industry.  Originally an artisan baker,  Jim completed a pastry internship at Bittersweet Bakery while completing his Associate Degree in Culinary Arts at Kendall College near Chicago. Following culinary school, he became Head Baker for Corner Bakery, where he developed a passion for and depth of knowledge in laminated doughs, sourdough breads, and other breads and pastries produced at the semi-industrialized artisan level. Eventually attending and becoming the outstanding student in his class at the American Institute of Baking in Manhattan Kansas, Jim switched tracks and began focusing more on the high-speed, automated, industrial side of baking. While working for Puratos and Delavau, he mastered the science of applying functional ingredients such as enzymes and emulsifiers to improve texture and shelf life of baked goods.  As Vice President of R&D and Innovation at CraftMark Bakery in Indianapolis, he currently leads the effort on Clean Label formulations across frozen bread dough, cookie, and flatbread categories.

 

BAKERpedia Middleby Group Puratos

 Held at the

Middleby Innovation Center

808 Stewart Avenue | Plano, TX 75074

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