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Bakery Enzymes Webinar

Baking Enzymes Explained

Watch Bakery Enzymes 101 free with ASB Digital Membership. Join for $99/year to get instant access to this session plus 50+ webinars, BAKERpedia, course discounts, and more.

FEATURED WEBINAR

Bakery Enzymes 101

Enzymes shape everything from loaf volume and crumb structure to softness and shelf life. Chef Alex Peña breaks down the science with real-world applications for commercial production. Learn what they are, how they work, and how you can apply them to improve your products.

What You’ll Learn: 

  • Wheat kernel anatomy: endosperm, bran & germ
  • Amylase, protease, lipase & xylanase in bread formulation
  • Improving volume, softness, freshness & crumb structure
  • Scientific insights for practical production application

Length: 60 minutes
Format: On-Demand
Members: Free
Non-Members: $99

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About the American Society of Baking

ASB represents commercial baking professionals. We provide the hard-working professionals responsible for the baked products we love, continued education, networking opportunities, and innovative insights. ASB isn’t limited to bakers—our organization spans the entire industry to include equipment/ingredient suppliers, food evaluation specialists, and more. By putting members at the center of everything we do, we cultivate a more unified and effective commercial baking industry.

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Brittny Ohr

Brittny Ohr

Sugar Foods Corporation

Director of Product Management

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ASB members and partners have contributed rich technical knowledge to create this unique offering to feed the workforce. I’ve already begun leveraging these courses with our newest team members. It immediately improved the communication and comprehension of our processes, safety standards, and technical verbiage.