Cracker Growth Hacking Seminar


May 31, 2019

Crack up the competition with this seminar focused on all things crackers. You’ll get an overview on current trends, formulation, and technologies surrounding ingredients, fillings, coatings and more. This seminar will help with efficient and quality cracker production.

Attend this seminar for free by buying the Flour and Ingredient Quality Bootcamp!

Early bird pricing until May 17, 2019

SKU: N/A Category:


Who should attend?

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


I. 8:30-9:00 am: Production of Marie Biscuits

II. 9-10 a.m. Trends

  • Sprouted Grain
  • Ancient Grains
  • Gluten-free
  • Reduced Sodium
  • High Protein
  • Matcha
  • Charcoal infused
  • Cannabis/CBD
  • Paleo

III. 10-11am Formulations

  • Water Biscuits
  • Soda Crackers
  • Cream Crackers
  • Snack Crackers

IV. 11-12 pm: Ingredient Technology

  • Flour Quality
  • Yeast
  • Fat
  • Salt
  • Sugar
  • Dough Conditioners
  • Chemical Leavening

V. 12-1 pm: Lunch Break/ Production of Soda Crackers

VI. 1-2 pm: Cracker Production Efficiency

VII. 2-3 pm: Innovative Solutions for Sandwich Crackers

VI. 3-3:30 pm: Oil Coating Technology for Flavor Delivery

VII. 3:30-4 pm: Quality Control Points for Cracker Production

*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:


Held at the

Wheat Marketing Center

1200 NW Naito Pkwy | Unit 230 | Portland, OR 97209

Coming from out of town? Stay at the Canopy Hotel and get an exclusive class rate for your room! Book Now

Additional information

How do you want to take this class?

In Person, LIVE Stream


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