Join New England RCA and NEIFT: “Holiday Baking Demo”
When: Thursday, December 9th, 2021 from 3:30- 5:00PM
Where: Virtual - Microsoft Teams (Meeting link will be included in the registration confirmation email)
Credit Hours: 3 CE Credit Hours for CRC and CCS
Event Details: Food Technologist Benjamin Montemurro of Bake’n Joy Foods will lead us through a technical holiday baking event. With Ben’s technical instruction, he will demonstrate a few holiday treats such as gingerbread cookies and coconut macaroons. Additionally, he will feature a gingerbread cake formulated with a new high fiber flour, Flourish Fiber from The Farm®. Ben will discuss the functionality of the ingredients he used in developing these recipes to create just the right texture, crumb, and flavor of each holiday treat.
Joining Ben’s demonstration will be Betsey McGravey and Sam Morin of Bake’n Joy Foods to assist in the live baking demonstration. Jillian Wishman from Bay State Milling will be on hand to discuss the wonderful health benefits from Flourish Fiber, and why it works so well in the gingerbread cake and other holiday baking recipes.
A free Holiday Baking Kit will be provided, deadline to sign-up is November 22nd!
The exciting holiday kit features a gingerbread cookie dry mix, coconut macaroon dry mix, and the Flourish Flour paired with a cinnamon streusel. Recipe cards will be provided to encourage you to bake alongside us or prior to the meeting. There will also be a raffle with prizes for those who participate in the baking process. Let’s ring in the holiday seasons learning about baked goods and have fun baking together!
Benjamin Montemurro is a Food Technologist in the Research and Development department at Bake'n Joy Foods, Inc. Ben is a driven individual who works on new innovation, product development, and shelf life studies all to ensure the customer receive the best baked good possible! Ben holds a B.S in Food Science and Technology from Framingham State University. He is an active Director-At Large on the NEIFT Executive Board.
Jillian Wishman is the Strategic Marketing Manager for Bay State Milling Company. She and her team lead the marketing efforts for innovative new ingredients like: BeneGrain® Sprouted Grains, SowNaked™ Oats and HealthSense® High-Fiber Wheat, the commercial flour that powers Bay State’s first-ever consumer product, Flourish Fiber From the Farm®. Jillian holds a BA from Boston College.
Betsey McGravey is the R&D Manager at Bake’n Joy Foods where she works on new product development, innovation and regulatory compliance with her team to support the bakery industry. Betsey holds a B.S. in Culinary Nutrition from Johnson & Wales University and a MSM in Management from Merrimack College. Betsey is also a Certified Food Scientist (CFS) and Certified Culinary Scientist (CCS®). Betsey is a RCA regional committee as a volunteer and is actively a Director-At-Large on the NEIFT Executive Board.
Sam Morin is a Food Technologist at Bake’n Joy Foods in the Research and Development department. She is a new addition to the team working on product development and regulatory compliance. Sam holds a B.S. in Food Science and Technology from Framingham State University.
We hope to see you there, this event is not to be missed!!
Thank you to our year-round Regional Program sponsor, ADM.
For questions or concerns about your event registration, please contact firstname.lastname@example.org