Organized by ProBlend Ingredients and Eurogerm Ingredients & Solutions, the seminar will focus on utilizing clean label ingredients, formulas, and processes for clean label soft bread. There also will be a focus on industrial production including extrusion and baking.
“The two-day seminar will cover the strategy of clean label, the projected growth of the industry, ingredient formulation, and live production both from the retail and industrial perspectives,” says Len Kilby, vice-president of the Middleby Bakery Innovation Center. “This is a must-see educational event and there is no charge. Private consultation on marketing or production issues is available on an individual basis as well related to the clean label concept.”
The keynote speaker will be Tom Gumpel, vice-president of R.&D., Panera Bread, L.L.C., St. Louis, who will discuss the clean label conversion process and the benefits and results it delivers. In addition to his role at Panera Bread, Mr. Gumpel is an instructor and associate dean at the Culinary Institute of America and a Certified Master Baker. He won the grand prize at the 1999 World Cup of Baking in Paris and in 2010 was recognized by Dessert Professional magazine as one of the country’s top 10 bread bakers. Mr. Gumpel will speak at 4:30 p.m. on January 24.
Guest speakers also include Dan Malovany, editorial director, Baking & Snack magazine, and Lin Carson, chief executive officer, BAKERpedia.
Throughout both days of the seminar, workshops will be held on buns and brioche buns, muffin mixing and baking, specialty bun formulas, and ancient grain bun dough mixing and makeup. All processes will be performed on Middleby Bakery Group pieces of equipment, including the 960 Hurricane tunnel oven. The event features demos on Auto-Bake, Baker Thermal Solutions, Burford, Spooner Vicars, Stewart Systems equipment, and more.
Seating is limited. To register and reserve a seat, contact Nienke Goldstein at info@middlebybakerygroup.com or call (972) 509-8747.
