Markus Brandt

About him:

Dr. Markus J. Brandt is head of research, development and quality at Ernst Böcker GmbH & Co. KG, a medium-sized, family owned company. Böcker is since over a century active in production of sourdoughs. He has over 15 years experience in gluten-free product development and earned his PhD from Hohenheim University in general food technology and –microbiology. He is editor of a German sourdough monograph, holds several patents and is lecturing baking technology at University of Applied sciences and Arts, Ostwestfalen-Lippe.

About his talk:

"Effects of malted ingredients on gluten-free bread quality"

The presentation will exemplary demonstrate the application of malted ingredients in gluten-free bread production