Clean Label Bread Growth Hacking Seminar

$100.00 $90.00

22 in stock

June 14, 2019

Held in-person at the Middleby Bakery Innovation Center in Plano, Texas

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!

Buy this seminar and get another for free! Look for your code to the Multigrain High-fiber Bread Growth Hacking Seminar on your purchase confirmation page.

Early bird pricing until June 7, 2019

22 in stock

Category:

Description

Who should attend?

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

Schedule*

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: How to use fermentation to clean up your label

  • Fermentation metabolites
  • 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. 2-3: How to use thermal profiling to clean up your label

VIII:3-4 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

Dr. Lin Carson

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.

 

Ray Pearce

Ray Pearce

Ray has worked with countless bakers and ingredients suppliers as well as electronics manufacturing; curing and heat treat customers, helping to solve conveyorized thermal processing quality issues with thermal profiling solutions, online & onsite. Ray studied Engineering and Communications at the University of Washington and has served as Technical Director and currently as BakeWATCH product manager at Electronic Controls Design, Inc. in Portland, Oregon.

 

Dr. Jacinthe CoteDr. Jacinthe Cote

Dr. Côté is a passionate nutritionist and an experienced food biotechnologist with a Bachelor’s degree in Nutritional Science and a Master’s degree in Food Science from McGill University. In 2011, Dr. Côté completed her Ph.D. in Biology at the INRS Institute Armand – Frappier. Throughout her career, Dr. Côté has developed a comprehensive experience in food innovation and manufacturing, mainly focused on Quebec local maple and cranberry products and yeast products. Besides her extensive work experience, Dr. Côté is the author of several scientific papers and of the nutrition guide “Desobesité,” published in 2005. In addition, she had been writing weekly columns in Quebec daily newspaper “LaPresse” for more than ten years.

Sponsored by:

Sponsors for clean label growth hacking seminar.

 

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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