CLEAN LABEL ARTISAN BREAD SEMINAR

Welcome to THE CLEAN LABEL ARTISAN BREAD SEMINAR on October 23-24th, which will focus on artisan breads and varieties of brioche utlizing Clean Label and Organic ingredients. Special focus on Industrial Production including par-baked, straight, pre-fermented and frozen dough processes.

Get the chance to find out more about: NEW TRENDS IN ARTISAN, INDUSTRIAL ARTISAN BREAD, CHALLENGES OF INDUSTRIALIZATION OF ARTISAN BREAD – Formula, Process and Equipment, ORGANIC FLOUR FROM FARM TO BAKERY, Organic Ancient Multi-grain Bread, Organic Country Bread, Organic Whole Wheat Bread, BRIOCHE VARIETIES, CHALLENGES OF INDUSTRIALIZATION OF BRIOCHE, DAIRY CONCENTRATES - Benefits and Utlization in Baking, Traditional French Brioche, Intermediate brioche (reduced butter and eggs), Low cost industrial brioche.

Location: The Middleby Bakery Innovation Center, 808 Stewart Ave, Plano, Texas. For further information and to sign up, please contact Donna Rose at +1-847-221-5004 or drose@problend-eurogerm.com