Baking Seminar
Sunday, January 29, 2017
Located at Gregory’s Foods, 1301 Trapp Road, Eagan, MN 55121
9-2 p.m. (Check-in & Networking 8:30 a.m.) Lunch provide by Gregory’s. Note: Limited space available.
Register here: www.umba-bake.eventbrite.com
Download Flyer Here.
What you will learn:
- Trouble shooting inside your bakery – review of proper oven and fryer temperatures and their impact on your bakery products. Also basics of maintaining your equipment.
- Dough formulations – the percentages of each ingredient that make up the dough, items from white bread to sweet doughs. What level
- Enzymes and natural ingredients – the role of enzymes in todays clean label products and how they work to improve the quality.
- Laminated dough – what makes the “flake”. Variety of Savory “center table” items along with other varieties to enhance your bakery’s image.
- Value added items – how to make variety out of one basic dough.
- Question and Answer – covering some of your questions regarding all of the current and upcoming changes in food regulations.
Who will be teaching:
Denis Wesenberg, Certified Master Baker
Darrell Mickschl, Certified Master Baker
Pat Albani and Tim Ulschmid, Gregory’s