Flatbread and Tortilla Bootcamp

$360.00$450.00

August 7-8, 2019

By Dr. Lin Carson and Dr. Jayne Bock

Flatbreads and tortillas are one of the fastest growing sectors of baking industry. With their versatility and variety, there’s lots of room to grow with this trend. And you can start with a two day bootcamp that will cover important baking information for tortillas, flatbreads and pita breads. What are the defining characteristics? Key ingredients? Processes? This course includes four specific labs to practice what you’ve learned.

Sign up for this Bootcamp and get a related seminar for free! Look for your code to the Pizza & Flatbread Growth Hacking Seminar on your purchase confirmation page.

Early bird pricing until July 24, 2019

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Description

Who should attend?

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

Course Schedule*

DAY 1

I. 8:30-9 am: Registration

II. 9-9:45 am: General characteristics of flat bread

  • Single vs. double layer
  • Layer formation
  • Grains
  • General ingredients
  • Process
  • Types
    • Arabic, tandoor, pita, chapati, tortilla

III. 9:45-10 am: Break

IV. 10-12 pm: Flatbread lab

V. 12-1 pm: Lunch

VI. 1-3 pm: Tortilla lab

VII. 3-4 pm: Functional Ingredients

  • Gums/Hydrocolloids
  • Emulsifiers
  • Enzymes
  • Vital wheat gluten
  • Whole grain flours
  • Water
  • Chemical leavening
  • Yeast
  • Salt
  • Sugar
  • Q&A

DAY 2

I. 9-9:30 am: Flour Tortilla Process

  • Mixing
  • Hand stretch, hot press, die-cut
  • Dividing/rounding
  • Proof
  • Bake/griddle

II. 9:30-10 am: Flatbread/Pizza Process

  • Mixing
  • Divider/rounder/intermediate proofer
  • Sheeting rolls
  • Docked (topped)
  • Final proof and bake

III. 10-10:30 am: Pita Process

  • Mixing/bulk ferment
  • Dividing/rounding
  • Intermediate proofing/sheeting
  • 15-30 final proof (not docked)
  • Baking

IV. 10:30-10:45 am: Break

V. 10:45-12 pm: Pizza lab

  • Analyzing different pizzas
  • Pairing flour types to eating quality
  • Baking cauliflower pizza crust

VI. 12-1 pm: Lunch

VII. 1-3 pm:  Pita lab

  • Different flour blends
  • Whole grains with vital wheat gluten
  • Incorporating pre-biotic flour

VIII. 3-4 pm: Shelf Life Extension

  • Flexibility: role of enzymes and hydrocolloids
  • Water activity (Aw)
  • Antimicrobial
    • Calcium propionate
    • Sorbate

IX. 4-5 pm: Problem solving roundtable

*Schedule subject to changes

Get one more day of training!

Take the Pizza & Flatbread Growth Hacking Seminar

 


 

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.

 

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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