Multigrain High-fiber Bread Growth Hacking Seminar

$100.00 $90.00

18 in stock

June 13, 2019

Held in-person at the Middleby Bakery Innovation Center in Plano, Texas

Bake something with substance. If you’re looking for a way to bake quality, delicious healthy bread, you’ll find it here! This seminar covers important aspects of multigrain and high-fiber baking, such as flour considerations, processing and more! Plus, get some hands-on experience.

Buy this seminar and get another for free! Look for your code to the Clean Label Bread Growth Hacking Seminar on your purchase confirmation page.

Early bird pricing until June 6, 2019

18 in stock



Who should attend?

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


I. 8-9 am: Flour quality considerations

II. 9-11 p.m. Hands on workshop to mix artisan style multigrain bread

  • Fermentation systems as a solution
  • Large scale production of Multigrain bread
  • Baguette, batards, sprouted and multigrain loafs

III. 11-12pm: New updates on the benefits of high fiber

IV. 12-1 pm: Working lunch (Sponsored by Middleby Bakery Group)

V. 1-2 pm: Final processing of bread/Bake-off

VI. 2-4 pm: Multigrain bread process overview

  • Ingredient functionality of fiber, sprouts, whole wheat flour, enzymes, e.t.c….
  • Effect of high fiber on dough rheology and volume
  • Starch and fiber updates
  • Ingredient, equipment and best practices for shelf life extensions

VII. 4-5 pm: Q&A Roundtable and Evaluation of Bread

*Schedule subject to changes



Dr. Lin Carson, BAKERpedia

Dr. Lin Carson

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 CenterDr. Jayne Bock

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.


Dr. Jacinthe CoteDr. Jacinthe Cote

Dr. Côté is a passionate nutritionist and an experienced food biotechnologist with a Bachelor’s degree in Nutritional Science and a Master’s degree in Food Science from McGill University. In 2011, Dr. Côté completed her Ph.D. in Biology at the INRS Institute Armand – Frappier. Throughout her career, Dr. Côté has developed a comprehensive experience in food innovation and manufacturing, mainly focused on Quebec local maple and cranberry products and yeast products. Besides her extensive work experience, Dr. Côté is the author of several scientific papers and of the nutrition guide “Desobesité,” published in 2005. In addition, she had been writing weekly columns in Quebec daily newspaper “LaPresse” for more than ten years.


Sponsored by:

Sponsors for growth hacking seminar.


Held at the

Middleby Innovation Center

808 Stewart Avenue | Plano, TX 75074

Additional information

How do you want to take this class?

In Person, LIVE Stream


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