Leavening and Cakes Bootcamp

$500.00 $450.00

25 in stock

April 16-17, 2019

By Dr. Lin Carson and Dr. Jayne Bock

Take the cake with this two day bootcamp on the sweetest bakery category! Cakes are a wide and diverse baked good, with lots of room for innovation. But if you really want to succeed in the cake game, you’ll need a strong foundation. Dive into the science of leavening by learning about ingredient functionality, formulation, process, and baking. This course will also cover important topics such as quality, preservation and texture. Top it all off with a section on frostings/fillings and a cake baking lab.

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

Early bird pricing until April 9, 2019

25 in stock

Category:

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. 9-10 am: Ingredient Functionality I

  • Water
  • Sugar types
  • Lipids/shortening
  • Eggs
  • Emulsifiers

III. 10-10:15 am: Break

IV. 10:15-11: 30 am: Ingredient Functionality II

  • Dairy
  • Hydrocolloids
  • Enzymes

V. 11:30-12:30 pm: Formulation

  • Low fat
  • Low calories
  • Reduced sugar
  • Other grains / Gluten free

VI. 12:30-1:30 pm: Lunch Break

VII. 1:30-4 pm: Analytical Lab

  • Starch damage
  • pH testing
  • Falling number
  • Solvent retention capacity

DAY 2

I. 9-10 am: Process

  • Mixing
  • Nucleation
  • Aeration
  • Specific gravity
  • Oaks mechanism
  • Baking
    • Maillard reaction
    • Caramelization
  • Cooling
  • Packaging

II. 10-10:45 am: Frosting/Filling

  • Components
    • Shortening
    • Sugar
    • Starch
    • Emulsifiers
  • Process

III. 10:45-11 am: Break

IV. 11-12 pm: Quality

  • Preservation
    • Sorbic acid
    • Potassium sorbate
    • Calcium propionate
    • Chelating agents
    • Hydrocolloids
    • MAP
  • Texture preservation
    • Enzymes
    • Emulsifiers
    • Sugar
    • Fat
    • Texture profile analysis (TPA)
    • Color preservation
    • Shape

V. 12-1 pm: Lunch

VI. 1-4 pm: Caking baking and evaluation

  • High ratio cake – Chlorinated vs heat treated
  • Japanese sponge cake – Differences in flour protein
  • Angel food cake – Egg replacement
  • Chocolate cake – Differences in pH
  • Addressing quality issues like crumbling, resilience, gumminess and tunneling

*Schedule subject to changes

Get one more day of training!

Take the Clean Label Cakes 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

Reviews

There are no reviews yet.

Be the first to review “Leavening and Cakes Bootcamp”

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

4 + 5 =