• muffins cake the academy baking production

Sweet Goods Challenge

$150.00

Out of stock

November 6, 2018

By Dr. Lin Carson, Dr. Shawn Wu, Barbara Bufe Heidolph, Alison Bjerke-Harvey and Eric Spelger

Don’t forget the breakfast and indulgent category! This seminar will cover the challenges of producing sweet goods and their shelf stability issues. We will identify and use the newest technology for the production of fresh and frozen cookies, muffins, cakes and dessert bakery goods.

We’ll start with the science of ingredients used in chemical leavened 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 the sweet goods market!

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Product Description

Who should attend?

  • Production Leadership
  • QA Supervisors/Managers
  • Technical Support Personnel
  • Research & Development Personnel
  • Anyone problem solving production of sweet goods

Course Schedule

I. 8-8:30 a.m. Trend analysis and unveiling the top innovations in this segment 

II. 8:30-9:30 a.m. Understanding Chemical Leavening Systems

  • Neutralizing values
  • Specific gravity
  • Encapsulation technology

III. 9:30 -10:15 a.m. Ingredient Functionality 

  • Emulsifiers
  • Ingredients affecting rheology
  • Icing technology
  • Clean label alternatives

IV. 10:15-12 p.m. Mixing | Testing | Baking

  • Hands on workshop to bake off different chemically leavened systems and test new clean label technologies

V. 12-1 p.m. Lunch

VI. 1-2 p.m. Cleaning up without chlorinated flour

VII. 2-3 p.m. Quality and Shelf Life Quality checks

  • Quality issues
  • Shelf life extension solutions

VIII. 3-4 p.m. Problem Solving Panel

  • Issues with frozen dough performance
  • Issues with cookie spread
  • Issues with going clean
  • 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

Lin Carson, PhD

The inability to get technical questions 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 and a regular speaker within the commercial baking industry. 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 Sweet Goods Challenge, is a hands-on learning experience at BAKERpedia, for everyone associated with the baking industry.

Xiaorong WuShawn Wu, PhD

Dr. Wu joined the Mennel Milling Company in 2013, working first as a research scientist, senior research scientist, and then Director of R&D. He oversees research and product development projects at the Mennel Milling Company, which covers milling technologies; post-milling processing; product development; validation of heat treatment processes; the development and improvement of NIR calibration models for whole grain, bench top and online nir systems; Dry mix and popcorn related research projects and the “Mennel preferred varieties list” project. He developed a non-chlorinated cake flour in 2014, which could replace the traditional chlorinated cake flour in all the cake applications including high-ratio cakes. His educational background includes a BS in Grain Science, a MS in Food Microbiology both from Henan University of Technology in China, and a Doctor in Food Science (focused on Food Chemistry) from Kansas State University, Manhattan, KS. He is a member of AACCI, IFT, ACS, and IAFP.

Barbara Bufe HeidolphBarbara Bufe Heidolph

Barbara Bufe Heidolph has research experience with bakery, beverage, dairy and meat applications of functional food ingredients. Currently she is consulting for the Food, Beverage and Health market segments, working with clients to facilitate marketplace opportunity assessment, identify critical resources needed for small-businesses, project work development, technical training, and to facilitate the Food Safety Quality Regulatory Task Force. Heidolph is a recognized global expert in chemically leavened products and did her graduate work in biochemistry at the University of Missouri. She received her B.S. in biology.

Heidolph is a member of AACC International, IFT and ASB. She served as president and chair of AACC International. Heidolph has authored 3 feature articles for CEREAL FOODS WORLD and authored or co- authored over 10 journal articles, reference books, and encyclopedia articles. She is a frequent contributor to industry journal articles, a speaker at courses and the director of the AACC International short courses: Chemical Leavening; Formulating to Attain Health and Wellness Initiatives. She has edited one book. Six patents have been granted and others are pending.

Alison Bjerke-Harvey

Alison Bjerke-Harvey, Baking Professional, joined AIB in 2014. She provides consulting and serves as the lead instructor for cake, sweet goods, cookie and cracker production. Her previous experience includes 15 years in production, management, and employee training as an artisan baker and pastry chef. She is a graduate of the University of Kansas, as well as AIBI’s Baking Science and Technology course and the Vermont Institute for Artisan Cheese. She is a member of the Bread Bakers Guild of America.

 

Eric SpelgerEric Spelger

Eric Spelger is a Principal Scientist at Corbion, a global market leader in lactic acid, lactic acid derivatives and lactides, and a leading company in functional blends containing enzymes, emulsifiers, minerals and vitamins. He has a lifetime of experience in baking, having grown up in a family bakery known for its cakes, holiday specialties and other sweets. His professional experience ranges from hands-on hearth bread baking in a small wholesale bakery to a dozen years of corporate experience in product development/R&D, with an additional ten years at Corbion. Mr. Spelger has a degree in Bakery Management and Production from Oklahoma State University and studied Baking Science and Technology at the American Institute of Baking.

 

 

Held at the

Middleby Innovation Center

808 Stewart Avenue | Plano, TX 75074

Looking for a hotel? Check out this list for group rates. 

 

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