Flour and Ingredient Quality Bootcamp


May 29-30, 2019

By Dr. Lin Carson, Dr. Jayne Bock, Bon Lee and Dr. Lingzhu Deng

It starts with ingredients. Grasp the functionality and quality of your ingredients and you unlock the key to exceptional baked goods. In this two day bootcamp we’ll start with the most important ingredient: flour. What is its’ protein content? How much water will it absorb? How do you test it? Also on the agenda are other key ingredients such as leaveners, emulsifiers, eggs, dairy, shelf life extenders, and enzymes. Plus there’ll be a flour lab and bake off! Get hands-on experience alongside the experts.

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

Early bird pricing until May 15, 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

Course Schedule*

Start by listening to Episodes 1-4 of the BAKER Campcast Podcast before coming to the Bootcamp. Yes, it’s required.


I. 8:30-9 am: Registration

II. 9-9.30 am: Flour Treatment

  • Nutritional Enrichment
  • Malting
  • Bleaching
  • Maturation
  • Redox agents

III. 9:30-10:30 am: Flour Specs

  • Pan Bread and Rolls
  • Artisan
  • Pizza
  • Cookies
  • Tortillas
  • Crackers
  • Cakes

IV. 10.30-10.45 am: Break

V. 10.45-12 pm: Analytical Techniques

  • Water absorption
  • Development time
  • Mixing tolerance/stability
  • Starch damage
  • Protein quality/quantity
  • Enzyme activity
  • Compositional analysis
  • Particle Size
  • Texture
  • Staling

VI. 12-1pm: Lunch Break

VII. 1-4 pm: Hands-on Instrumentation Lab

  • Farinograph
  • Solvent Retention Capacity
  • Gluto-Peak
  • Mixolab
  • Alveograph
  • Falling Number
  • SDMatic
  • Near Infrared
  • Ro-tap


I. 8-9 am: Yeast and Leavening

II. 9-9:30 am: Bake-off

  • Bread
  • Cakes
  • Cookies

III. 9:30-10 am: Enzymes

IV. 10-10:30 am: Emulsifiers/Lipids

V. 10:50-11 am: Break

VI. 11-11:30 am: Fibers/Gums

VII. 11:30-12 pm: Eggs/Dairy

VIII. 12-1 pm: Lunch Break

IX. 1-3:30 pm: Baking and Analysis of Different Flours

  • Bread
  • Cakes
  • Cookies

X. 3:30-4 pm: Shelf Life

  • Water Activity
  • Anti-molding
  • Anti-staling

XI. 4 pm: Q&A Roundtable

*Schedule subject to changes

Get one more day of training!

Take the Cracker 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.


Bon LeeBon Lee

Bon Lee, Laboratory Supervisor, supervises a staff of wheat and flour technologists at the Wheat Marketing Center. Bon and his team conduct the annual crop quality survey for soft white and hard white wheat, producing the Pacific Northwest Soft White Wheat Quality Report and providing data for the U.S. Wheat Associates Crop Quality Report. He oversees all milling and quality testing in support of WMC’s technical training courses and research projects and WMC Lab Services proprietary business. Bon built his career in quality control, working previously with Pendleton Flour Mills and USDA Meat & Poultry inspected frozen-food company. He received a Bachelor of Science degree in Food Science and Technology from Oregon State University and has attended additional courses through AIB and the American Association of Cereal Chemists.


Dr. Lingzhu DengDr. Lingzhu Deng

Dr. Lingzhu Deng joined WMC as a Food Scientist in February, 2018. Dr. Deng is conducting research projects on a range of wheat flour-based products. She is also gaining hands-on experience by supporting technical short courses, product development projects and frequent tours with international customers. Ling obtained her Ph.D. in Cereal Science at North Dakota State University (2017). Her research focused on whole-wheat flour milling and the effect of durum genotype on whole-wheat pasta quality. She compared different milling systems and selected durum genotypes that would produce high quality of whole-wheat pasta. While working on her Ph.D., she interned as a Research Associate at Ardent Mills, successfully completing the ‘Wheat Vacuum Tempering’ project, and as a Lab Technician at Firebird Artisan Mills.



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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