Our team of bakery and food experts will spend time on site with you, problem solving with personal solutions.
- Purchase the consultation package
- We’ll get in touch to learn more about your issues and situation
- Our team will coordinate a time for a consultant to come on site for a day
- In addition to the cost of the package, there will be a $600 travel fee per trip, flight and travel expenses
Dr. Lin Carson
Dr. Lin Carson’s love affair with baking started over 25 years ago with a BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc, then PhD from the Dept. of Grain Science at Kansas State University. While working at Wendy’s & Dave’s Killer Bread, her technical teams experienced a lack of baking information on the internet. Seeing it was not freely shared, Dr. Lin launched BAKERpedia to cover this gap. Today, as the world’s only FREE & comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. Catch Dr. Lin on the BAKED In Science podcast solving baking problems, subscribe to her Ask Dr. Lin YouTube Channel, watch her Scale UP series, & follow her on LinkedIn.
Richard Charpentier, CMB
Richard is a classically trained French baker, Certified Master Baker, holds a degree in Baking Science from KSU with a minor in Cereal Chemistry, and a degree in Sales and Marketing from Benjamin Morel, France. Richard spent years working in the industry in the retail bakeries, and for large CPG Brands where he held and led Research and Development positions. He understands that quality and consistency are the key factors to staying relevant and is now the owner and creator of Baking Innovation, a speed-to-market innovation company. Richard’s last position was as a Senior Director of R&D for Flowers Foods. He is backed by a Brain Trust group with over 400+ years of experience at his disposal. Richard’s unique mix of passion, creativity and science gives him the ability to rapidly create and innovate quality baking and snacking items that consumers will love. His other work experience includes developing new frozen microwavable sandwich option for Healthy Choice, where he received a patent for his invention. Richard has a strong knowledge for consistency and quality. During his career at Sterling Foods, he developed new MRE bread flavors for the US Military, and during his tenure at Hostess Brands, he extended the shelf life of all Hostess branded items from 30 days to 53 days. Richard taught bakery classes at the Culinary Institute of America, Johnson and Wales, plus many community colleges. Today, Richard spends his time in his lab near Philadelphia, researching old world techniques, trends, and clean label ingredients to find solutions for food manufacturers for the ever-changing market. Whether you’re looking for a partner, educator or looking to customize a new blend to take you to the next level, feel free to contact us for any questions, we would be glad to help.
Barbara Bufe Heidolph
Barbara Bufe Heidolph is recognized as the global expert for chemical leavening and chemically leavened products. She’s been in the baking and food industry for over 30 years as a key scientist for Monsanto / ICL Group and Innophos, the largest manufacturers of chemical leavening agents. In a technical role she has provided customer support, allowing rapid formulation of new product, quality improvement of existing products and cost optimization. She’s been involved with the creation of new compounds and applications. Heidolph holds patents in the area of leavening. She has published informational and investigational articles and is often sought out by editors as a reliable technical source of information. Currently, she’s an independent consultant focused on Innovation, Formulation and Commercial Development in the Food, Beverage and Health Industries.
Dr. Jayne Bock
Dr. 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.