Podcasts about wheat marketing center

Here to tackle the biggest issues and top questions in the baking industry is the BAKERin team (https://bakerpedia.com/bakerin/)! As part of BAKERpedia's influencer program, these seasoned professionals share their knowledge and keep you up to date on the latest innovations. In this roundtable discussion, the group talks through some of the frequent problems they see in their respective fields, such as: - What needs to be changed about manufacturing in the baking industry - Improving productivity and consistency for bakeries - Understanding flour quality and how to communicate more efficiently with your miller - Explaining raising cake prices and necessary ingredients to customers - The need for more accessible training in the industry - Our most frequently asked questions on social media Meet the 2022 BAKERin Team Gideon Butler-Smith Hailing from Kansas City, Gideon is a Kansas State alum with a degree in Bakery Science and Management. He now resides in Rogers, Arkansas with his wife, Kourtney, working as a baking supervisor at a manufacturing co-op where he also helps with continuous improvement projects. Connect with Gideon: https://www.linkedin.com/in/gideon-butler-smith-5327b910b/ Dr. Jayne Bock Dr. Jayne Bock works at 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, and gluten structure-functions. She has worked extensively with wheat breeders, agronomists, producers, millers and food processors. Connect with Jayne: https://www.linkedin.com/in/jayne-bock-a040165b/ Mafo M. Adeniji Mafo M. Adeniji is the Co-Founder of Mistribite a food business in Nigeria.With over three years in the food and baking industry, she currently works to provide quality, safe and nutritious food products and offer food trainings. She is a passionate and skilled baker with expertise in the art of cake baking and decoration. She is from Nigeria and currently lives with her family in the Federal Capital Territory where she works and runs her business. Connect with Mafo: https://www.linkedin.com/in/mafo-adeniji-285074193/ Mark Floerke Mark is a baking industry veteran with over 45 years of experience. He classically trained as a pastry chef in Germany where he also picked up bread baking before returning home to Canada where he's worked as a senior applications scientist and been a baking instructor. Nowadays, he's retired but continues to teach and participate in a number of different baking organizations. Connect with Mark: https://www.linkedin.com/in/mrpastry/ Dr. Lin Carson Dr. Lin is the baking industry's influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy's and Dave's Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. Connect with Lin: https://www.linkedin.com/in/lincarson/

Take a close look at flour, and you’ll find a lot of valuable information there. Understanding the makeup of flour gives insight into baking factors such as protein, starch, and moisture. Another key aspect of flour science is analyzing it. Because types and even batches of flour can differ in composition. In this episode of BAKED in Science, Dr. Lin Carson is joined by grain and flour expert Dr. Jayne Bock, Technical Director for the Wheat Marketing Center. Dr. Carson has her PhD in grain science, and is the CEO and founder of BAKERpedia. Dr. Bock, Technical Director at the Wheat Marketing Center, has publications covering topics including wheat and flour quality, dough rheology, and gluten structure-function. The two discuss components of flour, functionality and different flour analysis methods.This covers topics such as: - Just what flour is made of - The function of the components of flour - Flour moisture - Other grain flours like sorghum, corn, barley and rice - Testing flour quality As a baker, it’s absolutely critical to have some basic understanding of flour quality testing – it’s a way to clearly communicate with your miller or supplier what the optimal flour is for your process and product. And this podcast is the perfect place to start.

What trends should you be paying attention to this year in the baking industry? Here are a few to keep on your radar. But before you can be truly successful with new products and processes, you’ll need a solid foundation in some of the important aspects of baking and key functional ingredients. So Dr. Carson brings on Dr. Jayne Bock, the Technical Director for the Wheat Marketing Center, to answer a few commonly-asked questions such as: - What does peak time on a farinograph mean? - Why do flour properties fluctuate? - What’s the perfect pH for water for fermentation? If you’re looking for more in depth answers, you’re in luck! Dr. Carson and Dr. Bock are launching a series of 2-day technical trainings, called bootcamps! This is the chance to get hands-on experience and learn from the experts! The first one is all about flour and functional ingredients! Register here: http://bakerpedia.com/resources/commercial-baking-bootcamps/ Looking for something a little more inspirational? We’re also offering one day Growth Hacking seminars. It can take extreme creativity for growth and innovation, so these classes will introduce you to ingredients, equipment, and products to get you going! Register here: http://bakerpedia.com/resources/growth-hacking-seminars/ So what where those trends? Well, to find out Dr. Carson talks with Doug Peckenpaugh, Chief Editor of Snack Food and Wholesale Bakery. Here are a few he sees taking off in 2019: Making Food Fun: products that are unique, tasty, and offer a little break in the day. Healthy Ageing: Foods that appeal to both baby boomers and millennials, and are full of nutritional benefits like whole gains, high fiber and antioxidants while still tasting good. Sourdough: sparked by the public interest in baking their own bread, could this be the savior of white bread? Cutting costs: food producers are looking for ways to be more efficient, while improving products and lines. Cannabis: Not only will we see the rise of small businesses, but there are also growth possibilities for CBD baked goods, offering health benefits without psychoactive effects.

Who can you go to for help with your flour challenges? Dr. Gary Hou from the Wheat Marketing Center in Portland, provides the flour quality support that you need. Besides running farinograph, moisture, ash and protein analysis, Dr. Hou, a flour expert, also consults on implementing flour quality programs and product development for bakeries. Julio, a commercial baker joins in to seek a solution for his flour quality issues. Why can’t your miller promise a consistent protein quality? What do you need to get from your miller? Do you need an in-house flour quality program? What do you need to clearly communicate with your flour miller before implementing an in-house flour program? Why does strong flour make Kaiser cuts disappear? These questions were answered in the podcast. To help bakers like Julio, Dr. Hou and Dr. Carson will teach you how to monitor your flour quality and implement an in-house flour quality program (http://bakerpedia.com/product/science-of-flour/) Do you have bakery problems that you would like Dr. Hou and Dr. Carson to solve on-air? Contact us (support@bakerpedia.com) and to be a guest on our show.

The final results are in! After a loaf a day for 90 days, Dr. Lin Carson shares her final weight and levels. Did she gain 20 pounds like everyone thought she would, or was her hunch right that a diet full of bread isn’t as terrible as people think? Dr. Carson did not gain a single pound during her bread journey, and she stayed healthy too! Joined by co-host Dave Dahl, Nutritionist Connie Evers and Janice Cooper from the Wheat Marketing Center, she goes over how the last 90 days impacted her nutritional profile. Connie breaks down areas like cholesterol, potassium, fiber and protein and why Dr. Carson’s bread diet worked. To celebrate the end of the 90 days and the podcast, the cast celebrates with some bread and edible candles! Jonathan Steiner stops by to tell about his game-changing product: candles made from chocolate! Talk about innovation! Celebrating our last podcast of the season with Candies Candles on top of delicious Chocolate Brioche Buns This wraps up Dr. Carson’s 90 days of bread. Dr. Carson reflects on the bread she’s eaten, the people she’s interacted with, and if she accomplished what she hoped to with this project. It’s the end of the first season of Pitching a Loaf as well—and what a season it’s been! There are still more bread questions to answer though, so until season 2, loaf you later! This podcast is sponsored by Bakery Concepts International—the makers of Rapidojet. This novel, high impact mixing and hydrating machine will change the way you mix forever! To learn more about how to make mixing more efficient, visit bakeryconcepts.net. Read all about Dr. Carson’s bread eating journey at EatBread90.com! Co-host: Dave Dahl Guests: Connie Evers, MSc. Registered and licensed dietitian, Janice Cooper, Wheat Marketing Center Director and Jonathan Steiner, Candle Candies Bread Eaten: Multigrain bread, flat bread, steamed buns, sourdough bread, and Pain Paillaise Sesame and Olive. Podcast Studio: Bigfoot Podcast Network