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!

DECEMBER WEBINAR

Mastering Whole Grains: Blending Science, Art, and Practical Solutions for Bakers

December 10, 2024 | 11:00 AM ET / 8:00 AM PT

The production of 100% whole grain breads has declined to only 5% of breads and buns being whole grain. This presents a challenge for the baking industry, especially as consumers increasingly seek healthier, nutrient-dense options. Whole grains offer superior nutritional benefits but pose unique baking challenges. This webinar will explore the benefits and properties of whole grains and present solutions to revitalize whole grain baking.

The session will feature two expert perspectives on the Art and Science of Baking:

Elizabeth Arndt, PhD in Grain Science, will discuss the benefits of whole grains, including the nutritional features and some of the functional differences that can affect doughs. Her insights will help bakers understand options for formulating with whole grains and for conveying the benefits of whole grains to consumers.
Richard Charpentier, a Master Baker, French baker, and bakery scientist, will bring the artistic perspective, sharing practical strategies for managing whole grains in the bakery category. Richard will explain how techniques like pre-soaking, adjusting fermentation times, and other techniques can improve texture and flavor. By combining scientific knowledge with the craft of baking, Richard will show how bakers can achieve delicious and versatile whole grain products.

Baking with whole wheat and other whole grains requires both precision and creativity. This session will give the knowledge and skills to overcome common challenges in making whole grain bakery products, including hydration management, dough handling, and flavor enhancement. Attendees will leave equipped with practical techniques and a deeper understanding of how to successfully integrate whole wheat and other whole grains into their products—meeting the growing demand for nutritious, whole-grain options without compromising on quality or taste.

SPEAKERS

Richard Charpentier
Certified Master Baker & CEO/Founder of Baking Innovation

Richard Charpentier, a Certified Master Baker and founder of Baking Innovation, brings over 34 years of experience across retail and large CPG brands. With a background in Cereal Chemistry and Baking Science, he is known for pioneering bakery innovations, including extending shelf life for Hostess products and developing a patented microwavable sandwich for Healthy Choice. Most recently Richard worked as Senior Director of R&D at Flowers Foods, and he now uses a unique mix of scientific expertise and creativity to deliver rapid, consumer-focused solutions.

Elizabeth Arndt, PhD
CIO & Lead Scientist, Baking Innovation

Elizabeth Arndt has more than 30 years of experience in developing and testing grain-based foods and ingredients, particularly whole grains. Formerly the Director of R&D at ConAgra Mills and PHM Brands, Elizabeth has collaborated with universities on health and nutrition research studies on whole grain foods. She holds a PhD in Grain Science from Kansas State University and an MSc in Food Science and Technology from the University of Nebraska-Lincoln.

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

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