Who should attend?
- QA Supervisors/Managers
- Technical Support Personnel
- Research & Development Personnel
- Anyone problem solving in a bakery production setting
I. 8:30-9:15 am: Production of Tandoori and Pita bread
- Flour quality specifications for flatbreads
- Formulating for freshness
- Does the type of oven matter?
II. 9:15-10:30 am: Flour types for flat bread production
- Ancient grains
- Sprouted grains
- Gluten free
III. 10:30-11:15 am: Innovation in pizza and flatbread ingredients
- Gluten free crust formulation
- Exotic crust formulation (e.g. cauliflower crusts)
- Vegan ingredients
- Flavor profiles
- Texture enhancing technologies
IV. 11:15-12 pm: Refrigerated or frozen dough technologies
- Hydrocolloid systems
V. 12-1 pm: Lunch Break/ Production of pizza with alternative flours
VI. 1-2 pm: Chemistry of alternative flours and systems
- Composition and formulation
VII. 2-3 pm: Encapsulation technologies for pizzas and flatbread
- Flavors and flavor masking
- Leavening systems
VI. 3-3:30 pm: Packaging/ Shelf life solutions
VII. 3:30-4 pm: Q&A roundtable
*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
Dr. 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. David Ovadia
Dr. David Ovadia, who has PhD and MS degrees in Grain (Cereal) Science from Kansas State University, works as the Principal Scientist in R&D for Ruiz Foods. Over a career spanning top food companies such as Schwan, Yum! Brands and Pizza Hut, David has led cross-functional teams to investigate and implement new and improved products and processes, developed and improved frozen pizza, egg roll/Asian products and gluten-free technologies, investigated and developed advanced baking technology, and co-developed new pizza crusts (one patented, one patents pending), among other things. Currently, he is focusing on tortillas at Ruiz Foods.
An accomplished bakery science professional with over 10 years of experience providing leadership in product development, James Studtmann is a graduate of the Bakery Science and Management at Kansas State University. James has launched products under the DiGiorno, California Pizza Kitchen, Jack’s and Tombstone brands. At Nestle, he played a key role in the transfer of product knowledge and specification systems. He now works as a research scientist for Palermo’s pizza, bringing expertise on bakery formulation for product and process design.
With over 30 years in the baking industry, David has shared his expertise with some of the biggest names in the global food industry. While attending college in Florida, David opened up his first bakery called “Bagel World Deli & Pizza.” It was developed into a successful 10 location restaurant chain which was sold in 1993. David went on to become one of the foremost authorities in the baking industry as he worked for one of the larger bakery ingredient manufacturers for 23 years. As a specialist in bagels, pizza, tortillas and flatbread, David turned his attention to sales, marketing, and business development. As Vice President of Sales & Marketing, David managed 8 direct reports, a sales & marketing team of 85 people globally, and over $185 Million USD in yearly revenue. Now, he shares his passion by helping others as President of Bakers Support.
Barbara Bufe Heidolph
Barbara Bufe Heidolph is recognized as the global expert for chemical leavening and chemically leavened products. She’s been in the baking and food industry for over 30 years as a key scientist for Monsanto / ICL Group and Innophos, the largest manufacturers of chemical leavening agents. In a technical role she has provided customer support, allowing rapid formulation of new product, quality improvement of existing products and cost optimization. She’s been involved with the creation of new compounds and applications. Heidolph holds patents in the area of leavening. She has published informational and investigational articles and is often sought out by editors as a reliable technical source of information. Currently, she’s an independent consultant focused on Innovation, Formulation and Commercial Development in the Food, Beverage and Health Industries.
Held at the
Wheat Marketing Center
1200 NW Naito Pkwy | Unit 230 | Portland, OR 97209
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