Northern Crops Institute has scheduled a Baking with Soy short course for July 11-15. It will highlight the use of soy ingredients in baking applications. Hands-on demonstrations will elaborate physical dough properties and baked product quality. Speakers also will discuss technical specifications of soy ingredients, regulations and health claim issues in the U.S. Considerable time will be spent in the laboratory doing hands-on baking. Different types of breads and other bakery products will be demonstrated to highlight various functional properties of adding soy.

The course is designed for research and development professionals, quality assurance specialists, purchasing managers, bakers and individuals interested in the use of soy ingredients.

The registration deadline is June 20. Participants are urged to register early, since courses may be cancelled if enrollment numbers are not adequate. Special rates are available to groups of three or more from the same company.

For more information, visit www.northern-crops.com and follow the educational courses link, or call 231-7736.

Northern Crops Institute is the international center for meeting and learning about crops produced in the four-state region of North Dakota, South Dakota, Minnesota and Montana.