Clean Label Bread Growth Hacking Seminar

$200.00 $180.00

25 in stock

June 14, 2019

Having issues with your formulas and process for clean label breads? In this seminar we’ll cover the basics of one of the biggest baking trends: ingredient technologies, production, and shelf life. Plus get some hands-on experience with mixing and baking!

Learn from the bread experts and walk away with innovative solutions!

Early bird pricing until June 7, 2019

25 in stock



Who should attend?

  • QA Supervisors/Managers
  • Technical Support Personnel
  • Research & Development Personnel
  • Anyone problem solving in a bakery production setting


I. 8-9 am: Ingredients on the chopping block

  • Novel emulsifier technologies
  • Natural shelf life extenders

II. 9-10 am: Hands on workshop to mix bread with clean label technologies

  • Comparison of sponge & dough and no-time dough systems
  • Aged flour vs Fresh flour
  • Large scale production of hamburger buns/ pan bread

III. 10-11 am: The #1 thing to look at: Flour

  • Flour varieties
  • Flour specs
  • Aged flour
  • Water absorption

IV. 11-12 pm: The #2 thing to look at: Water

  • Hard vs soft water
  • Fermentation
  • Hydration and equipment investments

V. 12-1 pm: Working lunch (Sponsored by Middleby Bakery Group)

VI. 1-2 pm Final processing of bread/Bake-off

VII. 2-4 pm: How to create your own clean label solutions

  • Enzyme technology
  • Protein enhancements
  • Equipment solutions
  • Shelf life solutions

V. 4-5 pm: Q&A Roundtable and Evaluation of Bread

*Schedule subject to changes



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.


Dr. Jayne Bock, Wheat Marketing CenterJayne Bock, PhD

Jayne Bock recently joined the Wheat Marketing Center as the Technical Director. She established herself as an industry expert in flour and dough quality testing as an adjunct professor at the University of Guelph before joining C.W. Brabender Instruments as their Global Technical Leader. Jayne has published refereed publications covering topics including wheat and flour quality, dough rheology, gluten structure-function, and the influence of bran on product structure and quality in whole grain products. She has worked extensively with wheat breeders, agronomists, producers, millers and food processors on collaborative projects in the pre-competitive space. Her focus is at the interface of academia and industry to find solutions for emerging issues across the market value chain.


Sponsored by:

Lallemand, ECD and Middleby Bakery Group


Held at the

Middleby Innovation Center

808 Stewart Avenue | Plano, TX 75074

Additional information

How do you want to take this class?

In Person, LIVE Stream


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