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
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
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 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.
Held at the
Middleby Innovation Center
808 Stewart Avenue | Plano, TX 75074