Chemical Leavening
March 18-20, 2009
Embassy Suites Tampa USF/Busch Gardens
Tampa, FL |
This course is the most comprehensive of its kind. It is devoted entirely to leavening agents and their functions. You will learn:
- About the acid and gas source components of chemical leavening systems.
- How to alter chemical leavening systems to enhance desirable product characteristics.
- About the stability of chemical leavening agents under varying conditions.
- About the limits of the effects of chemical leavening on products.
- How to design a chemical leavening system for a new product.
This course is designed to teach you skills you can use immediately to improve existing products and create new ones
|
Attend if you are
|
- Interested in, or responsible for, the use of leavening agents in baked products, doughs, and mixes
- Responsible for product development, quality control, and process design
- A bakery engineer
- A baking industry newcomer
|
Course Director
Course Faculty |
Barbara Heidolph, Principal, ICL Performance Products, St. Louis, MO
Arthur Bettge, USDA ARS Wheat Quality Lab, Pullman, WA
Robert Berube, Church & Dwight Co., Inc., Princeton, NJ
John Brodie, Innophos, Inc., Cranbury, NJ
Leonard A. Ciani, Jr., Balchem Encapsulates, New Hampton, NY
Marc Johnson, Texture Technologies Corp., South Hampton, MA
Susan Kay, Danisco U.S.A., Inc., New Century, KS
Eric Shinsato, Corn Products International, Westchester, IL
Brian Strouts, AIB International, Manhattan, KS
|
Course Topics Include… |
- Chemical leavening systems
- Assessment of chemically leavened products
- Chemical leavening gas sources
- Fat-coated sodium bicarbonate and leavening acids
- Functionality of emulsifiers in chemically leavened systems
- Stability of chemical leavening systems
- Impact of format:
dry mix, baked, refrigerated or frozen dough and batter
- Baking powders
- Chemical leavening of: cake mixes, dough products, muffins & corn-based products, cake doughnuts, pancakes & waffles, batters & breadings, bakery cookies & crackers, and cookie mixes & dough
- Designing chemical leavening systems for new products
- Formulating for healthy products the implications of leavening with regards to calcium fortification, sodium reduction, trans fat elimination and glutenfree products
- Implications and interactions of chemical leavening with soft wheat flour
|
Course Schedule |
Wednesday, March 18 |
7:30 a.m. |
Registration |
8:00 a.m. |
Introductions All participants |
8:15 a.m. |
Chemical leavening systems Heidolph
Basic function
Selection
Better-for-you product implications |
9:30 a.m. |
Break |
9:45 a.m. |
Chemical leavening systems (continued) |
11:00 a.m. |
Chemical leavening gas sources Berube |
11:45 a.m. |
Group luncheon |
12:30 p.m. |
Functionality of emulsifiers in chemically leavened systems Kay |
1:45 p.m. |
Encapsulation: coated sodium bicarbonate and leavening acids Ciani |
2:45 p.m. |
Break |
3:00 p.m. |
Soft Wheat Flour - Bettge |
4:15 p.m. |
Baking powders Heidolph |
4:45 p.m. |
Featured Film Heidolph |
5:00 p.m. |
Questions and answers /homework Heidolph |
5:30 p.m. |
Conclude for the day |
Thursday, March 19 |
8:00 a.m. |
Questions and answers / homework Heidolph |
9:00 a.m. |
Panel discussion Formulating to meet consumer demands for Healthy: Sodium Reduction, Fortification, Trans Fat elimination, Gluten Free, Integration of Whole Grains. Bettge, Brodie, Ciani, Heidolph, Shinsato (15 minutes each) |
10:30 a.m. |
Break |
10:45 a.m. |
Stability of chemically leavened systems - Berube |
11:15 a.m. |
Chemical leavening of pancakes and waffles Strouts |
12:15 p.m. |
Group luncheon |
1:00 p.m. |
Chemical leavening of dough systems Brodie |
2:00 p.m. |
Chemical leavening of bakery cookies and crackers Strouts |
2:45 p.m. |
Break |
3:00 p.m. |
Chemical leavening of doughnuts Brodie |
4:00 p.m. |
Chemical leavening of batters and breadings Shinsato |
5:00 p.m. |
Market Drivers & Trends in the industry - Heidolph |
5:30 p.m. |
Conclude for the day |
Friday, March 20 |
8:00 a.m. |
Chemical Leavening of Muffins Brodie |
8:30 a.m. |
Chemical leavening of cakes Heidolph
Implications of convenience & format
Frozen
Refrigerated |
9:45 a.m. |
Break |
10:00 a.m. |
Texture evaluation Johnson |
11:00 a.m. |
Designing chemical leavening systems for new products Heidolph |
12:00 noon |
Questions & Answers. Evaluation and Certificates |
12:15 p.m. |
Conclude for the day |
|
Hotel Information |
Embassy Suites Tampa USF/Busch Gardens
3705 Spectrum Boulevard
Tampa, FL 33612 U.S.A.
Tel: 1.813.977.7066
www.embassysuitesusf.com
Use Convention/Group Code AACC International when making online or telephone reservations to receive our special group rate.
Provide credit card information for guarantee.
Rates: $159.00 single / $169.00 double
Reservation Deadline: February 13, 2009
AACC International has reserved a block of guest rooms at the rates mentioned above. Reservations should be made directly with the hotel. All room reservations are subject to space and rate availability after the indicated deadline and/or after the room block fills.
|
Travelling to Tampa, Florida |
From the airport:
Tampa International Airport
Distance to hotel: 15 mi.
Drive time: 20 min.
Directions: Take I-275 North. Continue north until Fowler Avenue, Exit #51. Turn right (east) on Fowler Avenue. Spectrum Blvd. is the traffic light after crossing over 30th Street. Make a left onto Spectrum Blvd.
St. Petersburg/Clearwater International
Distance to hotel: 30 mi.
Drive time: 35 min.
Directions: Go south on 42nd Street N toward 142nd Avenue N. 42nd Street N becomes 142nd Avenue N. Turn left onto Roosevelt Blvd/FL-686 E. FL-686 E becomes Ulmerton Rd/FL-688 E. Merge onto I-275 North and follow directions above from I-275 N.
|
Registration and Fees
AACC International Members $995.00
Non-Member
$1025.00 |
Registration Information: Payment in full must be received before the start of the course. Cancellations received at the AACC International office on or before Friday, February 13, 2009, will be issued a credit equal to the registration fee less a $100 processing fee, which will be good for two years toward any AACC International continuing education program.
Notices of cancellation received after Friday, February 13, 2009, will not be eligible for a credit. A replacement delegate may be sent at no charge. AACC International reserves the right to cancel this course if a sufficient number of registrations are not received by Friday, February 13, 2009. If AACC International cancels this course, your registration fee will be refunded in full. In the event AACC International cancels this course, AACC International is not liable for non-refundable airfares or ticket change penalties imposed by the airlines. By registering for this course, you agree to the cancellation and refund terms and conditions.
If you have any special needs, contact the AACC International office. AACC International continuing education programs are conducted in a non-smoking environment.
Fax your completed registration form to:
AACC International office at 1.651.454.0766
|
Questions? |
AACC International
Tressa Patrias
Telephone: 1.651.994.3851
Fax: 1.651.454.0766
E-mail: tpatrias@scisoc.org
|
|
