ASB Webinars
From the comfort of your own office, ASB invites you to join us for year-round continuing education. Whether you are just starting in the industry or a long-time professional, our webinars have something for everyone!
See below for our upcoming live webinars, or check out our On-Demand Webinars to watch past recordings covering topics such as ingredient functionality, scaling commercial bakeries, workforce issues and sustainability.
Note: Webinars are always free for ASB members. Not a member? Get a digital membership for $99/year here!
JANUARY WEBINAR
Bakery Enzymes 101
Jan. 8, 2025 | 11:00 AM ET / 8:00 AM PT
Dive into the world of baking enzymes. These ingredients can have a great impact on your product’s final quality, shelf life, and much more. Learn what they are, how they work, and how you can apply them to improve your products.
In this course we’ll cover:
- Dissecting the Wheat Kernel: Gain a deeper understanding of wheat’s components—endosperm, bran, and germ—and their unique compositions.
- Enzyme Functionality in Baking: Learn how enzymes like amylase, protease, lipase, and xylanase enhance bread formulation, from increasing volume to improving softness, freshness, and crumb structure.
- Scientific Insights for Practical Application: Explore how enzymes modify flour’s structural components to create innovative bakery products.
SPEAKER
Chef Alex Peña
Founder, Baking Evolution: School of Baking | Director of Product Development & Technical Services, Bellarise
Chef Alex brings decades of expertise as a baker, educator, and leader in product development. As the founder of Baking Evolution, Chef Alex combines his passion for traditional baking with advanced technical training, teaching both novice and professional bakers how to master the art and science of baking.
Join us live and submit your questions directly to the expert. Can’t attend? Register and receive the recording.
Free for members / $20.00 for non-members. Not a member? Get a digital membership for $99/year here!
Past Recordings in the 2024-25 Baking Education Webinar Series
Mastering Whole Grains: Blending Science, Art, and Practical Solutions for Bakers
This webinar covers:
- The benefits of whole grains, including the nutritional features and some of the functional differences that can affect doughs
- Options for formulating with whole grains and for conveying the benefits of whole grains to consumers
- Techniques like pre-soaking, adjusting fermentation times, and other techniques can improve texture and flavor
- Knowledge and skills to overcome common challenges in making whole grain bakery products
SPEAKERS
Richard Charpentier
Certified Master Baker & CEO/Founder of Baking Innovation
Elizabeth Arndt, PhD
CIO & Lead Scientist, Baking Innovation
Transitioning an Industrial Sponge & Dough to Straight Dough
In this presentation, you will learn:
- Types of sponges and sourdoughs, and their purposes
- Pros and cons of using preferments
- Challenges associated with switching to a straight dough process
- Necessary equipment and processing adjustments required for a successful transition
SPEAKERS
Brian Chang
R&D Manager Sourdough & Grains, Puratos
Martin Chiappetta
Sr. Application Specialist, Puratos
Why Damaged Starch is a Must Parameter in Flour Specifications for Bakers
In this presentation, you will learn:
- What damaged starch is and how does it occur
- Why we measure starch damage
- The importance of damaged starch from the baker’s point of view
- The effects of damaged starch on fermentation and a variety of baked goods
SPEAKER
Dr. M. Hikmet Boyacioglu
Application Engineer, KPM
Monitoring Flour Quality to Reduce Waste in Bread Production
In this session you will discover:
- The specific attributes of wheat flour
- What makes wheat flour variable at the mill
- What to look for in your flour specifications
- How to control your flour quality
SPEAKER
Dr. Lin Carson
Founder, BAKERpedia