Join FAPC for the All You Knead to Know Workshop


Monday, April 25, 2022

Media Contact: Kirsten Hollansworth | Graduate Student in Communication | 405-744-0442 | [email protected]

The Robert M. Kerr Center for Food and Agricultural Products at Oklahoma State University will host All You Knead to Know, a craft and grain workshop, from 8 a.m. to 4 p.m. on May 17 at the FAPC.

Andrea Graves, a business planning and marketing specialist, said attendees will learn about the process of making flour – from field, to milling, to tasting in a slice of fresh bread.

“Attendees will gain knowledge through presentations from the Oklahoma Wheat Commission; Renee Albers-Nelson, FAPC baking and milling specialist; and FAPC grain chemist Patricia Rayas-Duarte,” Graves said. “There will also be hands-on activities in the afternoon where we can play with dough and flour – it will be a lot of fun.”

For many people, how to bake a loaf of bread at home is still a mystery, let alone how the grain that provided the flour was produced. Everyone, from the chef to the farmer – as well as bakers in small and large bakeries – will find interest in this specialized workshop.

Grain-based baked goods have been a global staple for several millennia. It has provided calories and protein for generations of people when other foods were unavailable. Cooking is a food art and science that allows many components to work together.

The workshop will feature guest speaker Richard Charpentier, a Certified Master Baker who has spent the past 34 years working in the baking industry for retail bakeries and even major CPG brands, where he owned and led research and development groups.

Charpentier is a classically trained French baker. He holds a degree in baking science from Kansas State University with a minor in cereal chemistry as well as a degree in sales and marketing from Lycée Guy Debeyre in France.

“It’s not entirely clear which came first, beer or bread, but there would be no bread without beer,” Charpentier said. “It was only in 1857 and thanks to the work of the French scientist Pasteur that the process of fermentation was understood. Until then, we knew little about yeasts and fermentation.

Mixing and fermenting different whole grains to create delicious breads with nutrition to naturally provide the proper energy from the grains, Charpentier said.

For more information and to register, contact workshop coordinator Karen Smith at 405-744-6277.

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


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