Pizza and Flatbread Growth Hacking Seminar


Out of stock

August 9, 2019

The secret to good pizza is the dough! So start with this seminar to cover the basics and learn about what’s on the horizon for pizza. We’ll discuss necessary and innovative ingredients, baking, packaging, and more. Thick or thin crust? Frozen or refrigerated? That will be covered as well.

Early bird pricing until July 26, 2019

SKU: N/A Category:


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

  • Wheat
  • Corn
  • 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
  • Enzymes
  • Emulsifiers
  • Yeasts

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
  • Nutrition

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, 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.


Sponsored by:

ECD, Lallemand, Soulanges Mills and Puratos.



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


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