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Workshop on Milling, Flour Analytics, and Baking Applications

Join this comprehensive workshop offering an in-depth exploration of the entire grain-to-bread process; including the techniques and innovations in grain milling, flour functionality, baking applications, and gluten-free testing. Participants will gain both theoretical and practical knowledge, including a detailed understanding of analytical instruments and the relevance of data in real-world applications.

This workshop includes live demonstrations and guided hands-on testing using the Brabender FarinoGraph, AquaInject, Glutopeak, and baking trials at the Hartwick College Baking Innovation Lab.

Key takeaways:  

  • Understand grain types, cleaning, conditioning, and milling techniques (modern and stone)
  • Explore flour components (protein, starch, enzymes), flour testing methods, and their impact on final products
  • Apply flour science in baking including artisan breads, wholegrain formulations, hydration control, fermentation, and oven performance
  • Learn industry standard methods for detecting gluten in flour and baked goods
  • Understand gluten-free compliance, standards, and challenges in gluten-free milling and baking

Who should attend: 

  • Millers and milling technologists
  • Bakers and pastry professionals
  • Food scientists and product developers
  • Quality assurance, R&D, and compliance professionals
  • Grain researchers and agri-food educators

Workshop format: 

This in-person workshop will include lectures, demos, and hands-on sessions with flour analysis and baking equipment conducted by Anton Paar application scientist and the team of experts at Hartwick College.

Helga Gschwind, Dr. Debomitra Dey, Aimee Hill (Language: English)

Program:

Venue: Oneonta, United States, Hartwick College Baking Innovation Lab
Number of participants: 20
Costs: $200
End of registration: 15 Oct 2025

Contact person and registration:
Mary Franck
Tel.: 8045501051302
mary.franck[at]anton-paar.com

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Helga Gschwind

Helga Gschwind is a Market Development Manager with Anton Paar USA focused on developing new markets for analytical, process and quality control instrumentation within the food industry. She received her engineering degree in food science from the National University of Lujan, Argentina and has worked for over 20 years in the food and beverage industry in quality, production, and engineering areas.

Debomitra Dey

Debomitra Dey is an Advanced Application Scientist with Anton Paar USA. Specializing in extrusion processing applications for snacks, meat analogs, and pet food, she loves diving into the creative challenges of her work. With a background spanning industry and academia, Debomitra thrives on collaboration, working closely with partners to innovate and excel. Before joining Anton Paar, she worked as a Food Extrusion Specialist with CW Brabender Instruments, Inc. NJ. She earned her Ph.D. in Food Science from Washington State University.

Aimee Hill

Aimee Hill is the Director of the Baking Innovation Lab (BIL), through the Center for Craft Food & Beverage (CCFB), Hartwick College in downtown Oneonta. Her work is focused on building new partnerships and collaborations with local growers, millers and bakers and supporting the development and utilization of well-adapted, regional grains and cereals. Aimee’s background, by training and interest, is in education, food, farming, fermentation and soil, biochemistry and microbiology.