Kneading Conference 2021

Presented by: Hight Family of Dealerships

The battle in the food industry since industrialization where mass production was first introduced to the world has always been shelf life. The longer the shelf life, the more the re-seller, such as the super market and the consumer are interested because the limited loss incurred translates to more money in their pocket.
We will discuss the concept of WA, known as water activity. Water activity is the cornerstone of all food preservation including bread. We will discuss unconventional approach such as bread is another form of gel as opposed to talk about gluten strength. By understanding the starch behavior at a molecular level, we will be able to reach new level in our baking alternatives.

In this workshop, we will discuss 2 ways to extend shelf life. The first approach is basically a technique to help you to have your bread stay fresh from 2 days to 4 or 5 days without any chemical additive or improver. The second approach is the sterilization of what the modernist bread book called "brick like bread”. The sterilization process will allow extending shelf life of those bread beyond 1 year. Yes, your read right.; 1 year.
After that work shop, your knowledge and understanding of what is happening inside your loaf as oppose to adding any kind of preservative or any external chemical, will make you a better baker and hopefully offer you new ideas on how to approach the challenge of shelf life extension.
In order to make our point, we will talk about what the Lb has done and discover in order to extent the shelf life of our bread. A massive amount of research in the lab has been done to extend the shelf life of bread to the point that some of that while fluffy stuff called bread found in our supermarket has actually nothing to do with bread.

Maltogenic analyze enzyme was the biggest breakthrough in the field in the last 75 years. The lab-created enzyme allows the bread to extend its shelf life beyond anything we thought possible.
How do we deal with the customer expectation that their artisanal bread should be good of a week without using any external additive?
Easy; Understanding micro biology at its simplest expression, will allow you to modify your method of making a bread that would indeed extend shelf life from 2 days to 1 year... yes you read right, 1 year

In this workshop, we will discuss ways to extend shelf life from 2 days to 4 or 5 days without any chemicals. Consequently saving considerable amount of money from a shipping perspective,( less frequently) less return from your re seller and increasing sales and maintaining an artisan-style bread.

Finally, we will discuss how we can use modern technology to our advantage to sterilized dense made bread such as pumpernickel,German Vollkornbrot or Rugbrod to create a bread with a shelf life of over 1 year and again without any chemical and keeping all nutritional value of our product
Process, recipe, and equipment will be discussed during that workshop.