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!

NOVEMBER WEBINAR

Transitioning an Industrial Sponge & Dough to Straight Dough

November 13, 2024 | 11:00 AM ET/8:00 AM PT

This webinar will explore the transition from the traditional industrial sponge and dough method to the straight dough process. We begin by defining what a preferment is, delving into the various types of sponges and sourdoughs, and discussing their purposes. The pros and cons of using preferments in baking will be highlighted to provide a comprehensive understanding of their role in dough processing.

Then, we’ll cover challenges associated with switching to a straight dough process. Key topics include dough rheology, which examines the physical properties and behavior of dough during mixing and baking. We will also discuss the impact on flavor, comparing the taste profiles of products made with preferments versus straight dough.

Additionally, the presentation will cover the necessary equipment and processing adjustments required for a successful transition. We will weigh the pros and cons of the straight dough method, providing insights into its advantages and potential drawbacks.

By the end of this presentation, attendees will have a clear understanding of the complexities involved in transitioning from an industrial sponge and dough method to a straight dough process, along with practical strategies to address these challenges.

SPEAKERS

Brian Chang
R&D Manager Sourdough & Grains, Puratos

Brian Chang has 8 years of experience specializing in sourdough fermentation and specialty grains. Passionate about innovation, he enjoys developing new sourdough recipes and helping bakers craft delicious, high-quality breads.

Martin Chiappetta
Sr. Application Specialist, Puratos

Martin Chiappetta is a third-generation baker with 18 years of experience in the baking industry. He specializes in lamination and sheeting lines and is well-versed in both artisan and industrial processes and formulations.

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