Baking Seminar – Jan. 2017

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:

Download Flyer Here.


What you will learn:

  1. 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.
  1. Dough formulations – the percentages of each ingredient that make up the dough, items from white bread to sweet doughs. What level
  1. Enzymes and natural ingredients – the role of enzymes in todays clean label products and how they work to improve the quality.
  1. Laminated dough – what makes the “flake”. Variety of Savory “center table” items along with other varieties to enhance your bakery’s image.
  1. Value added items – how to make variety out of one basic dough.
  1. 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