Prepare for the challenges of commercial baking and for bootcamp workshops from Dr. Lin Carson, CEO and Founder of BAKERpedia, and Dr. Jayne Bock, Technical Director at the Wheat Marketing Center. These two baking experts are teaming up to get your career and baking-knowledge in shape with hands-on training that will cover some of the important basics and emerging trends of the industry. But first, here are some warm-ups to get you ready.
To truly understand flour, you have to start at the root of it—or the wheat kernel that is. In the baking and food industry, there are no shortage of options when it comes to kinds of flour. Each one has specific strengths, weakness, and uses. What flour is right for your product and process? Read More