March 20, 2018
by Dr. Lin Carson and Chadwick White
The gluten-free trend is strong for 2018. Replacing gluten in baked goods means coming up with innovative solutions, understanding the role of ingredients in formulas, mimicking gluten and adjusting your production. To help you tackle these challenges, BAKERpedia and Middleby Bakery Group created this one-day course to give you the toolbox needed to thrive in the gluten-free trend.
During this intensive class, you’ll understand what it means to go gluten-free, determine what kind of modified starches or hydrocolloids to use, see what contributes to the tolerance of gluten-free doughs and batters, and know how to extend gluten-free shelf life and enhance its qualities. We’ll focus on cookies, muffins, cakes, bread and include problem solving and a roundtable discussion.