About:
Workshop on Chemical Leavening and Egg-Free Solutions in Baking
December 10th, 2018 AIBTM, Greater Noida
Speaker
Dr. Suresh Itapu,
Technical Consultant,
ICL Food Specialties
Fee
AIBTM Students – Rs. 150
Academia/students – Rs. 500
Bakers – Rs. 1,500
Agenda
| 1000-1030 | Introduction |
| 1030-1100 | Trends in Egg-free bakery products |
| 1100-1130 | Applications for WPC in bakery products |
| 1130-1300 | Demonstration of WPC in bakery products |
| 1300-1400 | Lunch |
| 1400-1430 | Applications for leavening acids bakery products |
| 1430-1500 | Trends in low sodium products in bakery industry |
| 1500-1600 | Demonstration of leavening acids in bakery products |
| 1600-1700 | Demonstration of Low sodium bakery products |