Let's Bake
Let’s Bake is a series of bakery workshops, where bakery suppliers present a lecture on new products and technologies.
April 18, 2012
201 FAPC
Check-in at 8:30 a.m.
Workshop begins at 9 a.m.
201 FAPC
Check-in at 8:30 a.m.
Workshop begins at 9 a.m.
Register (Visa, MasterCard, Cash or Checks Accepted)
Let’s Bake is a series of bakery workshops, where bakery suppliers present a lecture on new products and technologies.
Puratos will present the following ingredients during the seminar. These ingredients are important in producing baked goods without compromising the taste and texture.
- Puraslim is a fat replacement that will replace between 50% and up to 60% of the fat contain in bread and cake as well as less calorie.
- Puraslim Key Mix is used in combination with Puraslim and only used in cakes.
- Clean Label Cake Mix is made without chemical agents.
- Whole Grain Clean Label Cake Mix is a healthier clean label solution.
- S-500 Red and S-500 Green are clean label dough improvers. Discussion on the importance of using a dough improver for making assorted bread and sweet goods.
- Sapore is an all natural, clean label fermentation flavor. It's a specialized biofermentation process that offers a range of sourdoughs in liquid and powder form for the making of assorted breads and sweet doughs.
- Nabucco is a salt replacer made of wheat sourdough in powder form to increase salty/savory perception of bakery products, while reducing salt up to 25%..
Etienne Corbet was born in Avallon in the Burgundy region of center east of France. After a two year apprenticeship, he earned a degree in chocolate candy, ice cream and pastry making. Corbet joined the French army for on year followed by a pastry program at a notorious school in Strasbourg, France. In 1983, he moved to Paris to work for the well-known pastry chef, Mr. Gaston LeNorte. After four years, he moved to the United States to work for his son in Houston until 1995. He was then hired by La Madeleine French Bakery where he managed their central kitchen in Houston for three years before moving into assistant director of production until 2003. In late 2003, he was looking for another opportunity and Puratos in Texas had an opening as technical advisor. Less than one year later, he moved to manufacture sales representative where he currently works.
Featured Guest: Sylvere Belliot, Bretagne, North West of France
Sylvere Belliot from Bretagne, North West of France, made his first loaf of bread with his first paycheck at 15 years-old. During a 10 year apprenticeship with the Compagon du Devoir, he learned the basics of fermentation and traveled all of Germany concluding his venture by receiving his French Master Baker diploma in Paris, France. Being in the U.S. since 1996, Belliot has worked in different wholesale areas of bread production, retail bakery, supermarket management, and research and development in bread franchises. He has also participated in the bread and pastry championship in Atlantic City and served as an instructor teaching bread and pastry at a French culinary school. Belliot has become CEPC certified and recently taken the role of technical advisor for Puratos, the number one bread improvers in the world.
Sylvere Belliot from Bretagne, North West of France, made his first loaf of bread with his first paycheck at 15 years-old. During a 10 year apprenticeship with the Compagon du Devoir, he learned the basics of fermentation and traveled all of Germany concluding his venture by receiving his French Master Baker diploma in Paris, France. Being in the U.S. since 1996, Belliot has worked in different wholesale areas of bread production, retail bakery, supermarket management, and research and development in bread franchises. He has also participated in the bread and pastry championship in Atlantic City and served as an instructor teaching bread and pastry at a French culinary school. Belliot has become CEPC certified and recently taken the role of technical advisor for Puratos, the number one bread improvers in the world.
Registration:
- $15 per person - A $25 fee will be billed to those who fail to cancel or attend.
- Registration deadline: April 2, 2012
- Register (Visa, MasterCard, Cash or Checks Accepted), or call Karen Smith at 405-744-6277 to pay by phone.
OSU is now a tobacco free campus. For more information visit http://tobaccostopshere.okstate.edu.
