OSU workshop on wheat and baking set for May 15.

Byline: Journal Record Staff

STILLWATER 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 from 8 a.m. to 4 p.m.

The purpose of the 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 Rene Albers-Nelson, FAPC milling and baking specialist.

Participants will hear from industry experts and learn firsthand 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.

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