CARMEL, IN — The American Society of Baking (ASB) is hosting a live webinar on June 10 at 11 a.m. ET centered on the uses and potential of ancient grains in modern baking.
Led by Rachel Carlson, food scientist at the Northern Crops Institute, Baking with Ancient Grains of the Great Plains will offer a practical look at unique grains, such as einkorn, spelt, Khorasan wheat, millet and buckwheat.
Carlson, who has more than 15 years of experience specializing in baking applications, will showcase the unique characteristics of wheat-, soy- and gluten-free ingredients. She will also highlight the origins, nutritional benefits and performance of ancient grains in today’s bakery formulations.
Baking with Ancient Grains of the Great Plains will feature real-life baking applications that provide a step-by-step look at how unique grains behave in doughs, batters and finished products. Participants will gain insights into the history and regional significance of ancient grains and learn about the ingredients’ flavor profiles, nutritional value and functionality in baking.
Attendance is free for ASB members with a $20 fee for nonmembers. Visit the ASB website for more information and to register.
