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  • The Production of Cookies and Desserts

Production of Cookies and Desserts

$150.00 $100.00

25 in stock

November 6, 2018

By Dr. Lin Carson

Let’s talk about the category that brings in the most value in your bakery. In this class, we will talk about the science behind the flour, mixing and baking. The things that matter to you as a baker, like cookie spread, chewy texture and shelf life will be discussed and solutions offered in this class. Dessert technology for icing, cheesecake and chocolate will also be covered.

Early bird pricing until October 24, 2018

25 in stock

Category:

Product Description

Who should attend?

  • QA Supervisors/Managers
  • Technical Support Personnel
  • Research & Development Personnel
  • Anyone problem solving the production of cookies and desserts

Course Schedule

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

  • Importance of flour quality
  • Importance of neutralizing values
  • Importance of specific gravity
  • Importance of emulsification

II. 9-10 a.m. Science of Ingredients

  • Importance of flour quality on cookie dough
  • Ingredient functionality
  • Chocolate quality and inclusions
  • Icing technology

III. 10-12 p.m. Mixing | Testing | Baking

  • Hands on workshop to bake off different chemically leavened systems and new ingredient products

IV. 12-1 p.m. Lunch

V. 1-2 p.m. Industrial Manufacturing of Cookies and Desserts

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

  • 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.

BAKERpedia Middleby Group

Held at the

Middleby Innovation Center

808 Stewart Avenue | Plano, TX 75074

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