FAPC workshop focuses on the wheat and baking industry

Tuesday, April 2, 2019

Oklahoma State University's Robert M. Kerr Food & Agricultural Products Center will hold a specialized workshop for the wheat and baking industry.

The All You Knead to Know – An Artisan and Grain Workshop, sponsored by the Oklahoma Wheat Commission, will take place May 15 at The Botanic Garden at OSU in Stillwater, Oklahoma, from 8 a.m. to 4 p.m.

The purpose of this workshop is to educate participants about the use and history of local wheat, understand what flour is, learn how and where wheat is grown, learn how the OSU wheat breeding program operates, demonstrate long fermentation bread baking and show how grain can affect pasta qualities and characteristics, said Reneé Albers-Nelson, FAPC milling and baking specialist.

“Amazingly, to a lot of people, how to bake a loaf of bread at home is still a mystery,” Nelson said. “We want people to know it’s easy. Also, many people who didn’t grow up on a wheat farm, don’t understand how grain is grown and the flour produced. There is negative news swirling around that wheat isn’t grown in a way that respects the environment and flour isn’t wholesome anymore. This workshop will be very transparent and explain that this isn’t true, allowing people to ask questions about wheat from the field to baking.”

Participants will hear from industry experts and learn first-hand about the production of wheat and the importance of recognizing quality wheat when making baked goods. They also will have the opportunity to visit the OSU Agronomy Farm and take a tour of The Botanic Garden at OSU.

The speakers during the workshop include Nelson; Andrea Graves, FAPC business planning and marketing specialist; Mike Schulte, Oklahoma Wheat Commission executive director; Brett Carver, OSU Department of Plant and Soil Sciences wheat genetics chair in agriculture; Brian Arnall, OSU Department of Plant and Soil Sciences extension precision nutrient management specialist; Jay Fernandez, Middleby Bakery; and Chris Becker, Della Terra Pasta.

Gayle Veum, vice president of the Wheat Foods Council, also will be available during the workshop to answer one-on-one questions about grain nutrition.

Cost for the workshop is $25 per person, thanks to the sponsorship of the Oklahoma Wheat Commission. A $25 fee will be billed to those who fail to cancel or attend. The registration fee covers lunch, refreshments and workshop material costs.

To register, visit http://fapc.biz/workshops/all-you-knead-to-know-an-artisan-and-grain-workshop or call Karen Smith, FAPC workshop coordinator, at 405-744-6277, by April 24.

Schulte said he is looking forward to the opportunity of having frank discussions on the important role public wheat research programs play at land grant universities.

“At OSU, we are fortunate to be able to showcase research topics and projects that are being worked on with cleaner labels from milling and baked goods,” he said. “This workshop will discuss how the OSU Wheat Improvement Team takes our crop from the drill to the mill in Oklahoma and how we are working to provide products to individuals who may have had dietary issues with wheat in the past. It’s amazing how longer fermentation times and cleaner labels have created a resurgence and interest in making sure that slice of bread stays on the plate.”

FAPC, a part of OSU’s Division of Agricultural Sciences and Natural Resources, helps to discover, develop, and deliver technical and business information that stimulates and supports the growth of value-added food and agricultural products and processing in Oklahoma.

For more information about food-related information, text FAPC to 80802 to download the free FAPC Connect app or visit www.fapcconnect.com.

Story by Ashley Gifford, FAPC