Andrew McIlwrick is a lifelong baker with experience in every aspect of the baking process from milling to product development, dough conditioners and process improvements. Andrew has spent the last 14 years at Baker Perkins applying his vast knowledge of dough structure to his position as Chief Process Engineer, as well as overseeing the Bakery test lab in our UK Innovation Center. Having worked in bakeries all around the world, Andrew has a multifaceted view of the baking process, and is uniquely positioned to be able to highlight the interconnectivity between a bakery’s processes and end products as a direct function of the energy put into the dough.
Dough Development as a Function of Energy
Thursday, March 3, 2022
11:25 am – 12:00 pm