Bakers Journal

IREKS offers new seminar: ‘Spelt – a closer look at trend grain’

July 19, 2021
By Bakers Journal

Image courtesy of IREKS

Mathias Weigel, Master Baker and Bread Sommelier will be co-hosting IREKS’ latest webinar with Dr. Thomas Kunte.

The online event is called, “Spelt– a closer look at trend grain,” and offers a comprehensive course about the grain from the field to the oven.Each module is a half hour long, and will be divided between two days. The first part will take place on July 21 at 9:00 am EST, and the second part on July 22 at 9:00 am.

Topics will include grain processing and how to ensure a consistent quality of spelt baked goods. Bakers will also receive practical tips from IREKS’s experts on how to master baking challenges with spelt.

Webinar Topics:

  • Raw material science: spelt
  • Differences and distinction between wheat and spelt
  • Cultivation and processing of spelt
  • Spelt baked goods in optimum quality
  • Baking tips
  • Live baked goods presentation

For those interested in registering, click |HERE| to learn more.


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