Optimize your learning system with free webinar

May 9, 2012 – Innophos & Church & Dwight Co. Inc. will present a
free webinar exploring key aspects of chemical leavening for the baking
industry on May 15.

May 9, 2012 – Innophos & Church & Dwight Co. Inc. will present a free webinar exploring key aspects of chemical leavening for the baking industry on May 15. Learn how this critical process affects product development and reformulation, and gain valuable insights that can help you produce the quality results your customers demand.

Topics include:

• Leavening acids, bicarbonates, reactions and neutralizing value
• Effects on taste, texture, color, volume and stability 
• Reduced sodium alternatives, functionality and taste considerations 
• Q&A session

Rob Berube
Rob Berube is the technical service manager for the Church & Dwight Co., Inc. Performance Products Group. Berube has a BA in chemistry and an MS in engineering management, and has been involved in product development and quality control for 35 years. He is a member of the Institute of Food Technologists and AACC International, and serves on AACC's Chemical Leavening Committee.

John Brodie
John Brodie has more than 36 years experience in the baking industry. A graduate of the American Institute of Baking, he has held various positions as a retail baker, production supervisor and production manager for a wholesale bakery snack company producing snack cakes, cake donuts, cookies and sweet rolls. Employed by Innophos for 19 years, he has held various positions in the food division bakery applications lab and for the last 12 years as technical service manager – bakery. Has written and contributed to numerous articles on leavening and sodium reduction for various trade publications. John gives leavening seminars at various short courses for American Institute of Baking, American Association of Cereal Chemists and other groups.

Laurie Gorton, moderator
Executive Editor, Baking & Snack
Gorton joined Sosland Publishing in January 1983 as editor of Baking Equipment and Bakers Digest and as associate editor of Milling & Baking News. In 1998, she became executive editor of Baking & Snack. Gorton recently finished updating Baking Science & Technology, a college-level textbook. Gorton has a bachelor's degree in journalism from the University of Wisconsin – Madison. She is a member of several scientific and industry associations including the American Association of Cereal Chemists, the American Society of Baking and the Institute of Food Technologists.

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