This week the Wheat Marketing Center welcomes a group from South Korea for a week-long Bakery Product Development Short Course!
Throughout the course, participants will conduct hands-on flour and end-product testing focused on a variety of bakery applications, including pan breads, croissants, whole wheat breads, and sweet buns.
This workshop is designed to provide practical insight into wheat functionality, dough performance, and product quality while exploring how different flour characteristics influence finished bakery products.
In addition to lab and bakery sessions, the group will tour a wheat farm, commercial bakeries, and a market survey of Portland grocery stores to observe bakery trends, product offerings, and consumer preferences
These collaborative programs help strengthen international partnerships while showcasing the quality, versatility, and value of U.S. wheat from farm to finished product. Thank you to US Wheat Associates for coordinating these important international workshops!
