How To Optimize Profits Using Enzymes in Wheat Flour Applications

Unlock Potential Savings Today!

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“Engrain helped us find a lasting solution to problems of varying qualities in the wheat that we buy. Not only do we have consistent quality flour now, but also a clear competitive advantage, putting us on the leading edge of our industry. Engrain provided us with the "game changer.”

-General Manager of RFM Corporation-

Course Intro Video


Are you afraid you're leaving money on the table? Does the thought of learning about enzymes seem intimidating? Are you needing an enzyme 101 course that actually delivers ROI?

If so, this course is designed just for you. Vaughn Studer, the CEO of Engrain, makes understanding enzymes and how to use them easy and relevant to real industry challenges. His real world examples show you how you can use enzymes and additives in your wheat based applications to start optimizing profits today!

Vaughn has over 20 years of baking and enzyme experience and has delivered millions of dollars in cost savings back to his customers globally.

In this course you will:

  • Learn how to identify and calculate opportunity for wheat based products
  • Learn the function and application of additive ingredients with an emphasis on enzymes
  • Understand how enzyme dose drives performance and profitability
  • Become knowledgeable and understand the language and math around this topic

Enroll today and start unlocking potential savings for your business!

Your Instructor

Vaughn Studer
Vaughn Studer

Vaughn Studer leads Engrain in its strategic vision and execution of the company’s research and development efforts.

Before establishing Engrain, he served as senior director of development for the College of Agriculture at Kansas State University. He also worked as a technical consultant for Farmland Industries.

Vaughn has a bachelor’s degree in animal science and industry from Kansas State University. He also earned a master’s degree in dairy science from the University of Wisconsin-Madison and a master’s degree in business administration from the University of Nebraska.

Course Curriculum

  Introduction Video
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  Section 2 - Learning Goals and Course Outline
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  Section 3 - Why Use Enzymes
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  Section 4 - Potential Savings Demonstrated
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  Wheat Flour Composition and Enzyme Classes
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  Practical Considerations
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  Key Takeaways
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Frequently Asked Questions

When does the course start and finish?
The course starts now and never ends! It is a completely self-paced online course - you decide when you start and when you finish.
How long do I have access to the course?
How does lifetime access sound? After enrolling, you have unlimited access to this course for as long as you like - across any and all devices you own.
What if I am unhappy with the course?
We would never want you to be unhappy! If you are unsatisfied with your purchase, contact us in the first 30 days and we will give you a full refund.

This course is like none other in the industry. This is not your PhD class in enzymes, but rather an E-Course designed to efficiently use your time to tell you EXACTLY what you need to know about enzymes and how you can immediately start using them to start optimizing your profits.

If you finish this course and still have questions, not to worry! You will have Vaughn's contact information to discuss your questions and project needs directly.


Get started now!