Trend Spotting Bootcamp

$360.00$450.00

October 2-3, 2019

By Dr. Lin Carson and Dr. Jayne Bock

Are you prepared for some of the key trends in the baking industry? From taking things out to adding things in, consumers are looking for nutritional, organic, exciting baked goods. Staying on top of the ever evolving consumer demands takes a game plant. In this bootcamp we’ll cover some of the biggest and emerging trends: high protein, high fiber, sustained energy, calorie reduction, natural flavors/colors and alternative ingredients.

Sign up for this Bootcamp and get a related seminar for free! Look for your code to the Health and Wellness Growth Hacking Seminar on your purchase confirmation page.

Early bird pricing until Sept. 18, 2019

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Description

Who should attend?

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

Course Schedule*

DAY 1

I. 8:30-9 am: Registration

II. 9-10 am: Trends reporting

III. 10-11 am: High protein

  • Gluten
  • Dairy
  • Egg
  • Cricket
  • Pulse/Soy/Lentils
  • Nuts
  • Hemp
  • Collagen

IV. 11-11:15 a:m: Break

V. 11:15-11:45 am: High fiber

  • Bran
  • Oat
  • Inulin
  • Psyllium
  • Resistant starch
  • Pre-biotic fiber

VI. 11:45-12:15 pm: Sustained energy

  • Sources of slow digestible carbohydrates

VII. 12:15-1:15 pm: Lunch

VIII. 1:15-1:45 pm: Low FODMAP

  • Definition and sources of FODMAP
  • Low FODMAP alternatives
  • Low FODMAP technologies
  • Updates on low FODMAP claims

IX. 1:45-4 pm: Bake Low FODMAP/High Fiber/Sprouted

  • Low FODMAP bread and cookies
  • High fiber flour
  • Fresh sprouted technology
  • Cricket cracker

DAY 2

I. 9-10 am: Pulses and lentils

  • Pea
  • Garbanzo
  • Fava bean
  • Lentils
  • Flavor masking technologies

II. 10-10:30 am: Sugars

  • Invert
  • Glycerol
  • Sugar alternatives

III. 10:30-11 am: Reduced calorie

  • Gums
  • Fibers
  • Modified starch
  • Stevia
  • Sugar alcohol
  • Protein based

IV. 11-11:15 am: Break

V. 11:15-11:45 am: Natural flavor and color

VI. 11:45-12:15 pm: PHO alternative and alternative fats

  • Palm
  • Coconut
  • Avocado
  • Algae

VII. 12:15-1:15 pm: Lunch

VIII. 1:15-3 pm: Lab

  • Vegan quiche
  • All natural Unicorn cake
  • Pulse based pizza crust

IX. 3-3:30 pm: Emulsifiers

  • Protein Based
  • Lecithin
  • Oil Based
  • enzyme and hydrocolloid blends

X. 3:30-4 pm: Vegan

  • Egg Replacers
  • Milk Replacers

*Schedule subject to changes

Get one more day of training!

Take the Health and Wellness Growth Hacking Seminar

 


 

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.

 

Dr. Jayne Bock, Wheat Marketing CenterJayne Bock, PhD

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.

 

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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