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  • The Science of Flour

The Science of Flour

$150.00 $100.00

22 in stock

August 1, 2018

By Dr. Lin Carson

When baking with wheat flour, it is important to know its properties before mixing. What is its protein content? How much water will it absorb? What is its mixing tolerance? These are some of the top questions seasoned bakers ask. Knowing the physical characteristics of the flour you use, whether hard red winter, or soft white spring would help you properly formulate and produce the highest quality baked products.

As wheat flour is most likely the largest ingredient on your formula, how it performs would be the biggest contributor to the quality of your final product. In this class, you will be introduced to the different sources of flour, fundamentals of flour chemistry, how to measure flour quality, the difference between aged and fresh milled flour, the effect of enzymes and emulsifiers on flour quality.

Early bird pricing until July 18, 2018

22 in stock

SKU: 80112 Category:

Product Description

What will we be studying in this class?

  • Types of wheat
  • Analysis of different flours for bread, cakes, cookies
  • Understanding water absorption and how to read the Farinograph.
  • Understanding gluten development
  • Understanding enzymes and emulsifiers

Who should attend?

  • Production Leadership
  • QA Supervisors/Managers
  • Technical Support Personnel
  • Research & Development Personnel
  • Anyone problem solving issues with flour

Course Schedule

I. 9-10 a.m. Introduction to Flour

  • History
  • Methods of milling
  • Types of flour – wheat and non wheat
  • What is added to flour at the mill
  • Packaging difference of flour – silos vs totes vs bagged flour
  • Difference between bread flour, cake flour and pastry flour

II. 10-11 a.m. Fundamentals of Flour Science

  • Why study flour?
  • Why is water important?
  • What affects water absorption? How to quantify it?
  • How does different flour affect hydration?
  • What are the different components in flour that affects the dough/batter quality? How to measure this?
  • What other measurement tools are available to us?

III. 11-3 p.m. Winter or Spring? White or Red? Soft or Hard Wheat?

  • A hands on section where we compare different types of wheat to bake bread, cakes, cookies and pastries

IV. 12-1 p.m. Lunch

V. 3-4 p.m. Variations in Flour

  • What causes variation in flour?
  • How to handle variations in flour with enzymes and emulsifiers?
  • Why is there a difference between aged and freshly milled flour? Why is there a difference between railcar flour and flour fresh from the mill?
  • Update on flour milling practices
  • Update on enzymes and emulsifiers

VI. 4-5 p.m. Flour Analysis Tools and Tour

 

Dr. Lin Carson imageDr. 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 Science of Flour, is a hands-on learning experience at BAKERpedia, for everyone associated with the baking industry.

 

 

Held at the

Wheat Marketing Center

1200 NW Naito Pkwy| Unit 230 | Portland, OR 97209

 

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