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August 4 / 4:00 - 5:00 pm ET
Timing is Everything: How Proofer Retarders Can Improve Your Process
Thinking about adding a proofer retarder to your bakery—or getting more out of the one you already have? Join us for an informative virtual session that explores how this powerful piece of equipment can transform your production schedule and improve product consistency.
Certified Master Baker Richard Charpentier, CEO and Owner of Baking Innovation, will kick things off with a deep dive into the science of dough temperatures, fermentation, and why timing matters. Then, Michael Landman and the team from Revent will walk you through how proofer retarders work and how to adapt your baking process to take full advantage of their dual function.
We’ll also cover:
Join us to get real-world tips, expert guidance, and answers to your questions about using retarder proofers effectively.
This class is presented in partnership with Revent.
RICHARD CHARPENTIER, CMB
Richard is a classically trained French baker, Certified Master Baker, holds a degree in Baking Science from KSU with a minor in Cereal Chemistry, received a certification from the American Institute of Baking (AIB), plus a degree in Sales and Marketing from Benjamin Morel, France. Richard spent the last 34 years working in the bakery industry, from the retail bakeries to large CPG Brands where he held and led Research and Development groups. Richard understands that innovation, quality and consistency are the key factors to staying relevant in the category.
Richard is now the owner and creator of Baking Innovation, a speed to market innovation company, Richard’s last position was as a Senior Director of R&D for Flowers Foods. Richard is backed by a Brain Trust group with over 400+ years of experience at his disposal.
Richard’s unique mix of passion, creativity and science gives him the ability to rapidly create and innovate quality baking and snacking items that consumers will love. Richard other work experience includes developing new frozen microwavable sandwich option for Healthy Choice, where he received a patent for his invention. Richard has a strong knowledge for consistency and quality in both breads and cakes, during his career at Sterling Foods, he developed new MRE bread flavors for the US Military, and during his tenure at Hostess Brands, he extended the shelf life of all Hostess branded items from 30 days to 53 days. Richard taught bakery classes at the Culinary Institute of America, Johnson and Wales, plus many community colleges. Today Richard spends his time in his lab near Philadelphia, researching old world techniques, trends, and clean label ingredients to find solutions for food manufacturers for the ever-changing market.
Whether you are looking for a partner, educator or looking to customize a new blend to take you to the next level, feel free to contact us for any questions, we would be glad to help.
Michael Landman
Hello, I am Michael Landman! I was born and raised in Peru, and while I have a degree in Information Systems Engineering my a deepest passion is for cooking and baking. Ever since I moved to the US almost 4 years ago, I’ve been following my dream and training myself every day to become better in this wonderful craft. I started small, baking just a couple sourdough loaves at home per month. Then I started working at Zak The Baker in Miami, FL, and suddenly found myself baking around 1500 loaves during the overnight shift for two years. After that, I switched to the day team for a few months and finally in July I relocated to NJ to work at Revent, where I have the ideal environment to learn and further develop my skills. In addition to baking for Revent, I am also their Food Technologist focusing on high speed cooking ovens and other product lines.
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