Baking 2020 Consumer Baking Practices and Trends Welcome

Baking 2020: Consumer Baking Practices and Trends Welcome to The Home Baking Association Pre-conference Workshop

Who We Are 1929 to 2020…Baking resources for Gen Alpha to Baby Boomers. HBA MEMBERS ADM Milling American Sugar Refining, Inc. Ardent Mills Canadian National Millers Chelsea Milling Company Colorado Wheat El Dorado Bag Mfg Company Grain Craft Hammons Black Walnuts Hopkinsville Milling Company Kansas State Bakery Science Kansas Wheat Commission King Arthur Flour Company Lesaffre Yeast Corporation North American Millers’ Association North Dakota Mill North Dakota Wheat Commission Oklahoma Wheat Commission Panhandle Milling Redfern Books Renwood Mills Share Our Strength Shawnee Milling Company Sokol Company South Dakota Wheat Commission Stafford County Flour Mills Co. Stone-Buhr Flour Company Texas Wheat Board The French Pastry School The Sugar Association The Uhlmann Company Thermoworks Washington Grain Foundation Ag commodities Baking Ingredients Baking educators Baking tools Millers Packaging

Partners: • American Assoc of Family & Consumer Science (AAFCS) • Family, Career & Community Leaders of America (FCCLA) • Child & Adult Care Food Programs (CACFP) • National Extension Association of Family & Consumer Sciences (NEAFCS) • The Family Dinner Project • Wheat Foods Council • Whole Grains Council

Baking 2020: Consumer Baking Practices and Trends Welcome and Who We Are. Charlene Patton, HBA Executive Director, FCS Foods and Nutrition in Business How and Why Consumers are Baking at Home. David Lockwood, Mintel Research Group –. (30 minutes) Q&A Bust Baking Ingredient Myths with STEAM. Ali Swietek The Sugar Association and Sharon Davis, HBA Program Director, FCS Education (20 minutes) Q&A Value-Added Baking: Home Baking Across the Nation. Cindy Falk and Julene De. Rouchey, FCS educators and co-directors of the National Festival of Breads (20 minutes) Q&A • VIDEO DEMONSTRATION: Chai Ube Rosette Roll (4 minute video) Baking Temperatures for Quality, Food Safety and Repeatable Results. Chef Martin Earl, Thermoworks and Sharon Davis, FCS Education. (20 minutes) Q&A • VIDEO DEMONSTRATION: Quality Baking Temperatures with Chef Martin Baking Resources for Extension Educators at Home. Baking. org Charlene Patton (10 minutes) Ask the Baker Q & A. (15 -20 minutes)

Today’s Objectives Participants will receive current: • Research-based information re home baking consumer practices, trends and media impacting consumer health and economics • Demonstrated best baking practices and resources • Ready-to-teach, accessible resources for extension adult and youth audiences • Opportunities to Ask the Baker consumer and food leader baking ingredients, equipment and food safety questions, issues, concerns

Poll Question #1 How often do you offer baking related resources to your audiences via live or virtual training or resources? q. Once or twice yearly for foods leader training q. Multiple times yearly based on season or training events q. As new baking resources and consumer interest or events prompt me q. Less than once a year