• muffins cake the academy baking production

Production of Muffins and Cakes

$150.00 $100.00

25 in stock

October 11, 2018

By Dr. Lin Carson

Don’t forget the breakfast and indulgent category! This seminar will cover the technology for the production of chemically leavened systems and their shelf stability issues.  We will identify and use the newest technology for the production of fresh and frozen batters.

We’ll start with the science of ingredients used in batters and dough systems. Then, there will be a hands-on workshop for working with different systems and new products. And that’s just the first half! From industrial manufacturing to quality and shelf life, to discussions on where this sector is going in the future, you’ll walk away with a rounded, fresh outlook on muffins, cakes and more!

Early Bird Pricing Until September 27, 2018

25 in stock


Product Description

Who should attend?

  • Production Leadership
  • QA Supervisors/Managers
  • Technical Support Personnel
  • Research & Development Personnel
  • Anyone problem solving production of muffins and cakes

Course Schedule

I. 8-9 a.m. Science of Flour and Chemical Leavening Systems

  • Importance of flour quality and chlorination
  • Importance of neutralizing values
  • Importance of specific gravity

II. 9-10 a.m.  Ingredient Functionality

  • Ingredient functionality
  • Heat treated flour
  • Emulsifiers
  • Clean label alternatives

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

  • Hands on workshop to bake off different chemically leavened systems and test new ingredients

IV. 12-1 p.m. Lunch

V. 1-2 p.m. Industrial Manufacturing of Muffins and Cakes

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 Muffins and Cakes, 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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