Chris Dodd is a mechanical engineer with a background in the oil and gas industry, having focused primarily on energy systems. Since joining Baker Perkins 3 years ago, Chris has been heavily involved in bakery equipment design, and the commissioning of high throughput plants worldwide. Chris’s perspective, having been shaped by an alternate industry, has been invaluable in challenging conventional views on dough development, forcing us to take a deeper look at what really occurs at each phase of the dough forming process.
Dough Development as a Function of Energy
Thursday, March 3, 2022
11:25 am – 12:00 pm