C&G18

Pre-Meeting Courses

Get a head start on the meeting. Sign up for a Pre-Meeting event! Simply modify your registration, if you’ve already signed up for Cereals & Grain 18, or start a new registration and add these events to your itinerary.

Pre-Meeting Chemical Leavening Short Course

Friday, October 19 & Saturday, October 20 | 9:00 – 17:00 | Hilton London Metropole

Member: $695 | £518
Non-Member: $795 | £592
Student: $400 | £298

Course Max Attendees: 20

Course Director: Barbara Heidolph

This two-day course is designed to provide a comprehensive overview of leavening agents and systems and their interactions with other ingredients. It will cover a review of the formulation of chemically leavened baked goods including specialty products targeted towards health. Participants will gain skills that can be used immediately to improve existing products and create new ones.

Attendees will Learn:

  • About the acid and gas source components of chemical leavening systems including strategies for healthy and clean label.
  • How to alert chemical leavening systems to enhance desirable product characteristics, whether for quality improvement or cost containment.
  • How to design a chemical leavening system for a new product or to meet a specific target trend.

Who should attend

  • Anyone interested in, or responsible for, the use of leavening agents in baked products, doughs, and mixes
  • Persons responsible for product development, quality control, and process design.
  • Bakery engineer

Course topics include: Chemical leavening systems • Assessment of chemically leavened products • Chemical leavening gas sources • Encapsulated 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 • Chemical leavening of cake mixes, dough products, muffins & corn-based products, cake doughnuts, pancakes & waffles, batters & breadings, bakery cookies & crackers, and cookie mixes, tortillas, biscuits & pizza crust • Designing chemical leavening systems for new products, to meet consumer demands and industry trends • Formulating for healthy products – the implications of leavening with regards to calcium fortification, sodium reduction, trans fat elimination and gluten free products • Implications and interactions of chemical leavening with soft wheat flour, formulation for healthy and other trends

Chemical Leavening Course Agenda*

Friday October 19 – the components

8:30 Registration
8:45 Introductions – All participants
9:00 Chemical leavening systems
10:15 Break
10:30 Chemical leavening systems (continued)
11:15 Chemical leavening gas sources
12:00 Group luncheon
12:30 Formulating Baking powders – Key attributes and physical parameters
1:15 Soft Wheat Flour
2:00 Shelf life and stability of chemically leavened systems
2:30 Break
2:45 Formulating to meet consumer demands for healthy – Panel Discussion
Sodium Reduction in chemically leavened goods
Fat & Sugar Reformulation in chemically leavened goods
Protein and Fortification
Acrylamide reduction
Other
3:45 Special Considerations: elevation, water and other
4:30 Homework / Questions & Answers
5:00 Conclude for the day

Saturday October 20 – applications and implications

9:00 Homework review
9:45 Clean label solutions for patisserie to replace chlorinated flour
10:30 Break
10:45 The essentials of cake making
11:30 Fundamental effects of the buffering capacity on cake pH
12:00 Lunch
12:30 Batter products: cakes, muffins, doughnuts
1:30 Chemical leavening of pancakes and waffles
2:15 Break
2:45 Chemical leavening of dough systems
3:45 Chemical leavening of bakery cookies and crackers
4:00 Chemical leavening of batters and breading
4:45 Texture evaluation
5:30 Designing chemical leavening systems for new products
6:00 Questions & Answers. Evaluation and Certificates. Conclude for the day
*Draft schedule as of June 26, 2018. Subject to change. Sign Up

Pre-Meeting Enzymes in Cereal Grains and Cereal-Based Foods Short Course

Saturday, October 20 | 9:00 – 17:00 | Hilton London Metropole

Member: $395 | £294
Non-Member: $425 | £317
Student: $150 | £112

Course Max Attendees: 20

Course Directors: Dilek Austin and Peter Weegels

This one-day course is designed to cover an overview of the current usage of enzymes in the baking industry. It will inform the audience with the newest applications and hold an open dialogue about the current concerns with the use of enzymes in baking applications.

Attendees will Learn:

  • Enzymes are natural active proteins
  • Enzymes are crucial part of baking applications regarding clean label
  • There are many new opportunities with enzymes that can be discovered

Who should attend: application bakery technologists, cereal scientists, bakery plant supervisors, quality assurance employees from cereal based product industries. Education level required is bachelor level or equal and higher

Course Overview: This workshop is in response to enzymes' increasingly important role in the baking industry. The objective of this workshop to give an overview on the latest developments of enzyme applications in baked goods via the professionals from the leaders of enzyme research and development in the enzyme industry and academia.

Agenda*:

9:00 Enzymes 101, safety and regulations Dr. Dilek Austin
9:30 Industrial enzyme production Dr. Sara Landvick
10:00 Historical perfective of enzymes Dr. Andrew Ross
10:30 Overview of enzyme applications in baking and clean labels Dr. Peter Weegels
11:00 New strategies to develop new enzyme functionalities Dr. Phil Latham
11:30 Xylanases, inhibitors and endogenous enzymes Dr. Christophe Courtin
13:00 Amylases-chemistry and applications Dr Peter Weegels
13:30 Lipases-chemistry and applications clean labels Dr. Neil Carr
14:00 Glucose oxidases-chemistry and applications Dr Dilek Austin
14:30 Proteases-chemistry and applications Dr Peter Weegels
15:00 Special application-Flat bread Dr. Irina Matveeva, Dr. Henrik Lundkvist
15:30 Special application-Acrylamide reduction Dr. Joke Putseys
16:00 Special application- whole grain bakery quality Dr. Yonghui Li
16:30 Group discussions All
17:30 Wrap Up

*As of 5/31/18; subject to change.

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Pre-Meeting Methods in Action – Practical Baking Quality Workshop

Saturday, October 20 | 10:00 – 16:00 | London Southbank University

Member: $70 | £52
Non-Member: $95 | £71
Student: $50 | £37

Course Max Attendees: 50

Course Organizer: Calibre Control

Attendees will Learn:

  • Methods used globally and the reason to use AACCI approved methods
  • Training on specific methods
  • Awareness of different methods globally.

Who should attend: Bakeries and Universities

Course Overview: All major global manufacturers together to present AACC approved methods in this practical, hand’s on workshop / seminar. Following the methods through the Grain Chain relevant to research and professional organizations.

Agenda: *

9:30 Arrival & refreshments
10:00-10:30 Opening Address with industry speakers Paul/David Cliffe – Calibre Control; Introduction and Welcome Devon Petri – London Southbank University; Housekeeping Michelle Manderfeld - General Mills; Importance of AACCI Approved Methods
10:30-11:15 Session 1 All Laboratories Open (Perten, Brabender, Chopin, C-Cell) Spotlight on Instrument A
11:15-11:30 Tea and Coffee break
11:30-12:15 Session 2 All Laboratories Open (Perten, Brabender, Chopin, C-Cell) Spotlight on Instrument B
12:15-13:15 Lunch & Baking Competition Awards
13:15 -14:00 Session 3 All Laboratories Open (Perten, Brabender, Chopin, C-Cell) Spotlight on Instrument C
14:00-14:15 Tea and Coffee Break
14:15-15:00 Session 4 All Laboratories Open (Perten, Brabender, Chopin, C-Cell) Latest Developments (Not yet approved methods)
15:00-16:00 Networking & Goodbyes

*As of 5/3/18; subject to change.

Course Sponsors: Perten Instruments, C.W. Brabender, Chopin

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We can’t wait to see you at Cereals & Grains 18!

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