THIS COURSE IS FOR:

Flat bread manufacturers

Flour millers

Restaurants

Ingredient suppliers

Researchers & scientists

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Designed to provide you with a better understanding of formulation, processing technology, evaluation techniques, and the functionality of
food ingredients in
Middle Eastern flat
bread and flour tortillas.

Course Director:
Dr. Gary Hou
Technical Director
and Asian Foods Specialist

Dr. Hou has extensive experience of working with Middle Eastern flour millers and flat bread manufacturers on developing flat bread protocols and optimizing product quality.

PRESENTS:

Flat Bread and
Flour Tortilla
Technology Course

A hands-on course in learning the processing technology and improving the quality of Middle Eastern flat breads and flour tortillas

April 17-20, 2012
Portland, Oregon

Please contact Dr. Gary Hou
(ghou@wmcinc.org) for details.

Download full Course brochure for more info.

Download Registration Form

The course fees are $1,000 per person.

PARTICIPANTS WILL:

Manufacture three types of Middle Eastern flat breads (Tandoori, Arabic, and Chapatti) and flour tortillas.

Optimize the process of of flat breads made from different types of flour (whole wheat flour, higher
extraction flour, white flour, and barley flour) and fucntional ingredients.

Evaluate finsihed products attributes of appearance, color, roll-ability, and eating quality.

Understand the effects of flour and functional ingredients in these products.

Portland, Oregon - image ©Bruce Forster

For more information:
WHEAT MARKETING CENTER
1200 N.W. Naito Parkway, Suite 230
Portland, OR 97209-2800
Phone: (503) 295-0823 Fax: (503) 295-2735
Email: ghou@wmcinc.org