About this event
Understanding Ingredient Functionality in Baking: From Flour to Flavor
Understanding Ingredient Functionality in Baking: From Flour to Flavor
Date: August, 14th
Time: 11:30am Eastern Time
Location: Virtual
Session Overview:
Join French Master Baker and bakery scientist Richard Charpentier for a deep dive into the foundational ingredients that shape every baked good we know and love. In this interactive “lunch & learn” session, Richard will explore the role of six essential ingredients—flour, water, yeast, sugar, fat, and salt—and how they impact texture, flavor, shelf life, and product performance in both artisan and commercial baking. Drawing from over 30 years of experience in the baking industry, Richard blends science and real-world examples to help participants better understand how to troubleshoot, innovate, and elevate their own baking formulations. Whether you're a chef, product developer, or just a curious foodie, this is the perfect session to strengthen your understanding of the building blocks of baking.
Speakers:
Richard Charpentier:
Richard is the founder of Baking Innovation, a speed-to-market bakery consultancy based near Philadelphia. A classically trained French Master Baker with a degree in Baking Science from Kansas State University, he’s spent the last 34 years leading R&D and innovation for iconic brands such as Hostess and Flowers Foods. Richard combines creativity, science, and tradition to help bakeries and food companies develop consistent, high-quality products that consumers love."
Event Contact: Stephanie Charns
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