ASB’s commercial bread course to return this October

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ASB’s commercial bread course to return this October

6 Aug 2026

Lily Cota

Lily Cota is a writer, editor and photographer from Kansas City, Missouri. She graduated from Missouri State University with a Bachelor of Science in English and a minor in Photography. When she’s not writing, you can find her reading fantasy novels, thrifting, trying out local coffee shops and spending time with her nieces.

INDIANAPOLIS — The American Society of Baking (ASB)’s Commercial Bread Production Course is back with a full registration list. After last year’s successful debut, the first-of-its-kind training program is returning October 19-22 in St. Louis.

“The ASB Commercial Bread Production Course takes a systems approach to commercial bread production, connecting ingredient functionality, formulation, processing conditions and equipment performance through real-world examples and hands-on learning,” the association said via LinkedIn.

Through the course, baking industry professionals will have the opportunity to learn more about:

How ingredients behave and how to adjust when they don’t
Where production issues start and how to catch them early
What process changes make the biggest difference in consistency
How to confidently test and implement improvements

Participants will start the course online with 10 short, self-paced modules — with topics ranging from flour quality and testing to problem-solving with reformulations — and then go hands-on in a 4-day in-person workshop at AB Mauri’s headquarters in St. Louis. Those who complete the course will receive a Certificate of Completion from ASB, signifying their knowledge has been reviewed and endorsed by leading professionals in the baking industry.

The continuation of this learning opportunity supports ASB’s strategic plan, which focuses on advancing the industry through workforce training solutions.

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