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Baking with Hard Red Spring Wheat Flour Course

Baking with Hard Red Spring Wheat Flour Course
May 14-17, 2019
Northern Crops Institute
Fargo, North Dakota, USA

REGISTRATION DEADLINE: Monday, April 22nd, 2019


Course Overview

This course provides participants with the opportunity to learn about the quality of Hard Red Spring wheat and flour, through lectures, laboratory demonstrations and hands-on baking in NCI’s in-house baking laboratory. Participants will spend the better part of three days in the baking laboratory, making pan breads, hamburger buns, hard rolls, bagels, pizza crusts, wheat-flour tortillas and more. Bob Meyer, Director of Technical Services with Dakota Specialty Milling is the guest baker and lecturer.


  • Participate in hands-on baking in NCI’s in-house baking laboratory

  • Learn from a professional baker with more than 40 years of experience in commercial baking and new product development

  • Gain important understanding of flour quality and how it impacts the quality of bread and other baked products

  • Learn how to evaluate the quality of wheat, flour, bread and other wheat-based products

Who Should Attend:

Bakers, bakery product developers, quality assurance technicians, food technologists and those wanting to learn more about baking.


Registration Fee is $850.00

REGISTRATION DEADLINE is Monday, April 22nd, 2019

For your course fee, you will also receive access to materials from lectures and laboratory demonstrations, refreshments during scheduled breaks and one luncheon. Hotel rooms and other meals ARE NOT included.

Cancellations received after Monday, April 22nd, 2019, will be assessed a 10% service fee.

To pay by credit card or with an electronic check for the course, register below:

To pay by check, fill out this form. Mail the form with your check to Northern Crops Institute (address below). Checks must be payable to Northern Crops Institute and drawn on a United States bank.


A reduced registration fee of $750.00 per person is available to groups of three or more from the same company.

IMPORTANT NOTE: Enroll early. This course is limited to a maximum of 12 participants. All courses are contingent upon sufficient enrollment numbers. Do not make travel reservations until NCI confirms that the course will be offered.


Daily complimentary transportation will be provided between Northern Crops Institute and the Radisson Hotel Fargo. Parking is also available in the NCI and T-2 lots on the NDSU Campus. A map of these two lots can be found here. Please request a parking pass when arriving at NCI. Parking is also available at the Radisson Hotel Fargo parking ramp for a daily charge of $7.00.


Northern Crops Institute has reserved a block of rooms at the Radisson Hotel Fargo. Make your reservation via the link below, or call the hotel directly. The room block closes on Monday, April 22, 2019. Please note that hotel rooms ARE NOT included in the course registration fee.

Radisson Hotel Fargo
201 Fifth Street North, Fargo, ND 58102
Phone: (701) 232-7363
Single Room Rate: $106.00 + 10.5% tax/night

Anyone qualifying for state rate may show their credentials upon check-in and have their rate reduced to $84.60 + taxes/night.


The course is offered in a non-smoking environment. You are welcome to wear casual business attire. If you have questions or special needs (dietary or physical requirements), please contact:

Northern Crops Institute
NDSU Dept. 7400
P.O. Box 6050
Fargo, ND 58108-6050 USA
Phone: 701-231-7736
Fax: 701-231-7235


Northern Crops Institute is an international center for meeting and learning about crops produced in the four-state region of North Dakota, South Dakota, Minnesota and Montana. Situated on the campus of North Dakota State University, Northern Crops Institute exists as a forum to bring together customers, commodity traders, technical experts, processors and producers from all points of the globe for discussion, education and technical service programs. Since 1983, the Institute has hosted visitors from more than 135 countries.

North Dakota State University is an Equal Opportunity Institution. This publication will be made available in alternative formats upon request (701-231-7736).