Baking Innovation Lab Workshops

In partnership with Anton Paar, the Baking Innovation Lab offers a Spring Workshop/Seminar.

April 28-29, 2026

Hartwick College’s Baking Innovation Lab, 34 Dietz Street, Oneonta, NY

This comprehensive workshop offers an in-depth exploration of the entire grain-to-bread process, covering the science techniques and innovations in grain milling, flour functionality, baking applications, and gluten-free testing. Participants will gain both theoretical and practical knowledge, including a detailed understanding of analytical instruments and the relevance of data in real-world applications. 

Live demonstrations and guided, hands-on testing and baking will be conducted using the Brabender Farinograph, AquaInject, Glutopeak, and the test bakery at the Baking Innovation Lab.

This workshop is for grain growers, millers, milling technologists, bakers and pastry professionals, food scientists and product developers, quality assurance, R&D, and compliance professionals, grain researchers and agri-food educators, and other food industry professionals.

Debomitra Dey, Ph.D., CFS is a food scientist with expertise in extrusion processing, rheology, and product development. She earned her Ph.D. in Food Science from Washington State University, where she researched on starch–fiber interactions in extruded foods. Her work spans both academia and industry, including peer-reviewed publications, conference presentations, and hands-on experience in extrusion applications, plant-based protein development, and ingredient characterization. Debomitra currently works as an Application Scientist at Anton Paar USA, helping customers solve complex challenges in food and material testing.

Day 1
8:30 – 9:00 a.m. | Registration, Welcome, and Breakfast
9:00 – 9:30 a.m. | Introductions
9:30 – 10:15 a.m. | Overview of Flour Analysis – Milling, Flour Functionality, and Baking Applications
10:15 – 10:30 a.m. | Coffee Break
10:30 a.m. – 12:00 p.m. | Farinograph
12:00 – 1:00 p.m. | Lunch
1:00 – 3:00 p.m. | Farinograph and Baking Trials Hands-on Session 1
3:00 – 3:15 p.m. | Coffee Break
3:15 – 4:30 p.m. | Farinograph and Baking Trials Hands-on Session 2
4:30 – 5:00 p.m. | Analysis & Discussion
6:00 p.m. | (Optional) Join us for dinner in downtown Oneonta

Day 2
8:00 – 8:30 a.m. | Welcome Back and Breakfast
8:30 – 10:30 a.m. | Basics of Milling and Demo on Milling
10:30 – 10:45 a.m. | Break
10:45 – 11:30 a.m. | Extensograph
11:30 a.m. – 1:00 p.m. | Lunch
1:00 – 1:45 p.m. | Amylograph
1:45 – 2:00 p.m. | Coffee Break
2:00 – 3:00 p.m. | Glutopeak
3:00 p.m. | End of Workshop

Questions?
Email: [email protected]

In partnership with Chopin/KPM Analytics, the Baking Innovation Lab offers a June Workshop/Seminar.

Date To Be Announced Soon!

Hartwick College’s Baking Innovation Lab, 34 Dietz Street, Oneonta, NY

Milling and baking processes have evolved remarkably over the last few decades. Products that were once shapeable by hand are now produced on high throughput industrial machines and complex automated processes. Despite these revolutionary changes to baking processes, methods for evaluating flour quality have generally remained the same. Thanks to the availability of internationally standardized milling and flour quality control instrumentation, millers and bakers today have significant opportunities to work together to develop flour quality standards to address the needs of unique baking processes. In our upcoming one-and-a-half-day seminar, hosted by Hartwick College with support from KPM Analytics, our flour and dough quality specialists will share practical guidelines for millers and bakers to become more proactive and collaborative when formulating their flour quality acceptance criteria.

Who Should Attend:

• Operative millers and industry bakers of all types
• Quality control/quality assurance managers
• All people involved along the wheat-to-flour product chain

Attendance Includes:

• A tour of the new state-of-the-art Baking Innovation Lab at Hartwick College and Center for Craft Food & Beverage
• Hands-on equipment demonstrations and baking tests, with discussions on results
• Meals and additional activities coordinated by the organizers

Registration Questions?
Contact Andy Dambeck, [email protected].

Subject to change upon date announcement.
Day 1 – 

9:00 – 9:30 a.m. | Registration

9:30 – 10:00 a.m. | Welcome Presentation & Introductions by Hartwick College and KPM Analytics

10:00 – 10:45 a.m. | A Unified Approach: Bridging the Communications Gap Between Millers and Bakers
M. Hikmet Boyacioglu, KPM Analytics

10:45 – 11:00 a.m. | Coffee Break

11:00 – 11:45 a.m. | The NIR Advantage for Millers and Bakers
Kevin Beam, KPM Analytics

11:45 a.m. – 12:30 p.m. | Miller’s & Baker’s Guide to Damaged Starch: How it Affects Water, Enzymes, and Final Product Quality
M. Hikmet Boyacioglu, KPM Analytics

12:30 – 1:30 p.m. | Lunch

1:30 – 5:30 p.m. | Hands on Demonstrations
(Group A-B): SpectraStarTM XT and SDmatic 2 demonstrations
(Group B-A): Alveograph demonstration

6:00 p.m. | Dinner (Casual Dress) Location TBD

Day 1 – 

9:00 – 9:45 a.m. | Unlock the Full Potential of Your Flour Quality Control Tool with Innovative Applications
M. Hikmet Boyacioglu, KPM Analytics

9:45 – 10:30 a.m. | Fermentation/Proofing: Perfecting Through Precise Testing and Measurement
M. Hikmet Boyacioglu, KPM Analytics

10:30 – 11:00 a.m. | Flour Class Analytics
M. Hikmet Boyacioglu, KPM Analytics

11:00 a.m. – 1:30 p.m. | Baking Tests & Lunch