Lamination Bootcamp

$360.00$450.00

December 12, 2019

By Dr. Lin Carson and Dr. Jayne Bock

Do you love the flaky layers in pastries? Do you know that it takes more than quality flour and butter to make these decadent baked goods? In this bootcamp, we will cover the science and the art behind making the layers stand out in your pastries and desserts. We will introduce new technologies in the market and provide new ideas for your lamination lines.

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

Early bird pricing until November 28, 2019

SKU: N/A Category:

Description

Who should attend?

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

Course Schedule*

I. 8:30-9 am: Registration

II. 9-9:30 am: Lamination

  • Flour choice
  • Types of fat
  • Temperature consideration
  • Butter alternatives

III. 9:30-10 am: Baking yeast-raised products

  • Fermentation methods
  • Types of starters

IV. 10-12 pm: Baking process

  • Thermal profiling
  • Times and temperature
  • Humidity

V. 12-1 pm: Lunch

VI. 1-1:30 pm: Other laminated pastries

  • Viennoiserie
  • Croissants
  • Pan au Chocolat
  • Turnovers
  • Cronut

VII. 1:30-4 pm Baking

VIII. 4-4:30 pm: Shelf life and quality roundtable

*Schedule subject to changes

Get one more day of training!

take the indulgence 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

Reviews

There are no reviews yet.

Be the first to review “Lamination Bootcamp”

Your email address will not be published. Required fields are marked *

fourteen − 8 =