As a baking professional, there’s always something you can do to further improve your craft. Whether it’s learning more techniques, understanding the science behind it, or learning new skills for popular trends, more knowledge is out there.
At BAKERpedia, our goal has always been to share that knowledge with you. In this episode of BAKED in Science, host Mark Floerke is joined by Dr. Lin Carson who shares how BAKERpedia has created new online training and learning opportunities through the pandemic, and what’s in store for 2022.
The BAKER Academy
Last year, we launched the BAKER Academy, an online learning platform that gives easy access to videos, technical papers and live seminars. This year, we have a full line up of content based on the hottest trends and trending topics. Here are some upcoming seminars:
March 10th: High Protein Baking
March 24th: Hamburger Buns Production
April 7th: Thermal Profiling for Cakes
April 21st: Vegan Indulgent Desserts
May 5th: Donut Quality
May 19th: Gluten-free Flour Quality Analysis
June 2nd: Product Development for Bread
June 16th: Effect of Fermentation
June 30th: Artisan Bread Production
July 14th: Clean Label Cake
August 4th: Frozen Dough Production
Sept. 8th: Gluten Free Bread
Oct. 6th: Egg Replacement
Oct. 20th: Sugar Reduction
Nov. 3rd: Gluten Free Cake
Nov. 17th: Croissant Production
Sign up and view past seminars on the BAKER Academy: https://bakerpedia.learnupon.com/store
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