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Baking Class Tours Local Baking Company

Cereal and Food Sciences Fundamentals of Flour Testing and Baking class toured the Fargo Pan-O-Gold Baking Company.
Baking Class Tours Local Baking Company

Members of Fundamentals of Flour Testing and Baking course at Pan-O-Gold Bakery in Fargo.

Dr. Senay Simsek’s Cereal and Food Sciences Fundamentals of Flour Testing and Baking (CFS 758) class toured the Fargo Pan-O-Gold Baking Company on Thursday, December 5. Pan-O-Gold is a multi-state company with corporate offices in St. Cloud, MN. The Fargo bakery serves North Dakota, South Dakota and Wyoming, which is the largest market area in the company. More than 10 brands of baked bread products are produced in Fargo by 100 employees.  Cliff Sheeley, Plant Manager and Lonnie Gilberts, Assistant Operations Manager, conducted the tour for the group.

Fundamentals of Flour Testing and Baking is a CFS graduate level course offered during the fall semester in odd years. Topics covered in the class include flour testing, industrial and experimental bread baking, production methods, ingredients and baking reactions.

Pan-O-Gold Bakery manager Cliff Sheeley
Pan-O-Gold Bakery Manager Cliff Sheeley explains tour protocol to the class.

Upper right photo: Pictured at the Fargo Pan-O-Gold Bakery are members of the CFS Fundamentals of Flour Testing and Baking Course taught by Dr. Senay Simsek.
Row 1: Kristin Whitney, Mihiri Mendis, Natsuki Fujiwara, Hazila Khalid, Dr. Senay Simsek, Claudia Carter, Nilushni Sivapragasam, Lingzhu Deng and Etsehiwot Gebreselassie
Row 2: Sepehr Mohjeri, Dr. Halis Simsek, Yu Liu, Tsogtbayar Baasandorj, Elena DeLaPena, Cliff Sheeley and Lonnie Gilberts

 

NDSU Department of Plant Sciences - December 13, 2013
Source: Karen Hertsgaard, 701-231-5384, karen.hertsgaard@ndsu.edu

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