Baking Innovation Lab Workshops

Live demonstrations and guided, hands-on testing and baking are conducted using the Baking Innovation Lab's state of the art equipment. Comprehensive workshops offer in-depth exploration of the entire grain-to-product process, covering techniques and innovations in grain science.

Grain to Crumb: A Deep Dive into Milling, Flour, and Baking

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

October 23-24, 2025

Hartwick College’s Baking Innovation Lab, 34 Dietz Street, Oneonta, NY 13820

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.

Cost & Registration

Cost: $200
Registration is limited to 20 participants.

Workshop Format:

The workshop will be structured to include lecture, demo, and hands-on sessions with flour analysis and baking equipment by our application scientist and the team of experts at Hartwick College.

Key Learning Areas:

Milling Fundamentals
Understand grain types, cleaning, conditioning, and modern vs. stone milling techniques.

Flour Science & Functionality
Explore flour components (protein, starch, enzymes), flour testing methods, and their impact on final products.

Baking Applications
Apply flour science in baking—covering artisan breads, wholegrain formulations, hydration control, fermentation, and oven performance.

Gluten-Free Testing & Analysis
Learn industry-standard methods for detecting gluten in flour and baked goods. Understand gluten-free compliance, standards, and challenges in gluten-free milling and baking.

Outcomes:

A strong understanding of the relationship between grain, flour, and baked product quality.
Practical skills in assessing flour functionality, baking performance, and gluten-free compliance.
Insights into trends like wholegrain innovation, clean-label baking, and specialty flours.

Debomitra Dey - Guest Presenter

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.

Workshop Agenda

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

Questions?
Email: [email protected]

Hartwick College Baking Innovation Lab