This week US Wheat Associates partners with Wheat Marketing Center as we host a group from Taiwan for a Frozen Dough Short Course. Participants will study the effects of various formulations including pan breads and bagels. WMC Technical Director, Dr. Jayne Bock, leads this workshop and gives presentations about wheat varieties used in frozen dough products. Guest lecturer, Hiroyuki Horie, owner of Portland’s Oyatsupan Bakers, will give a presentation about frozen dough production and considerations.
