Seven student teams from four different universities recently competed in the American Society of Baking’s 2016 Product Development Competition, the theme of which is “Breakfast Bakery Product.” Participants were required to create products that are at least 51 percent (total formulation) in grains or grain-based flour and are stable for three days at room temperature.
The three student team finalists are as follows:
- “Maiasa Biscotti” by Jennifer Eng, Hao Mach and Jay Mohanka from the University of Massachusetts Amherst, Amherst.
- “Blueberry Oatmeal Foccacia Breakfast Squares” by Ian Jolliffe and Harrison Helmick from Kansas State University, Manhattan.
- “The Waffle Bar” by Jer Lin Poh, Sierra Mari Jamir, Zixing Song and Michelle Minh from Cornell University, Ithaca, NY.
PDC judges are Braden Cadenelli, Puratos Corp.; Theresa Cogswell, BakerCogs Inc.; and Brian Strouts, AIB International.
The student team finalist will present their innovative breakfast bakery products during ASB’s BakingTech 2016 “Growth Through Innovation,” to be held Feb. 28 to March 1 in Chicago.
